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Mango spice muffins
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Yield:
Preparation time:
Total time: 40 minutes
Source:
| Makes 12. Hands on time: 20 minutes. Total time: 40 minutes. Ingredients: | |
| 2 cups | whole-wheat flour |
| 1/2 cup | evaporated cane juice |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1 tsp | ground Ginger |
| 1/4 tsp | ground cloves |
| 1/2 tsp | sea salt |
| 1 large | egg |
| 1/4 cup | safflower oil |
| 8 oz | nonfat plain Greek-style yogurt |
| 1/4 cup plus 2 Tbsp | low-fat milk |
| 1 tsp | pure vanilla extract |
| 1 large | semi-firm mango, peeled and cut into 1/4 inch dice (1 1/4 cups) |
| 1/4 cup | unsweetened golden raisins |
Instructions:
Ensure that a rack is positioned in the center of the oven and preheat to 375. Line a standard 12-cup muffin pan with pap per liners (or coat with cooking spray). In a large bowl, whisk together flour, cane juice, baking powder, baking soda, Ginger, cloves and salt. In a separate bowl, beat egg. Add oil, yogurt, milk and vanilla to bowl with egg and whisk to combine.
Add wet ingredients to dry ingredients and stir gently until flour is moistened. Fold in mango, and raisins until evenly distributed (do not over mix; batter will be thick). Spoon batter evenly into prepared muffin cups.
Bake until edges are light golden brown and a tester comes out clean when inserted in the center of a muffin, 16-18 minutes. Let cool in pan for 5 minutes, then remove muffins and transfer to a cooling rack. Serve warm or at room temperature.
Nutrients: 200 calories, 31g carbs, 6g protein, 104mg sodium, 18mg cholesterol
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