What happens when you find yourself with a crate of ripe mangos? Well, you start cooking, of course.
For breakfast, I adapted my Buttermilk Apple Banana Muffins. Aside from the fruit swap, I used less buttermilk only because I didn't have enough on hand.
The results were delicious!
With the mango mashed rather than pureed there were yummy mango chunks in the muffin. However, feel free to add more if desired.
- DRY INGREDIENTS
- 1-3/4 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- WET INGREDIENTS
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 cup mango, mashed (about 2)
- 1 egg
- 1 teaspoon vanilla
Preheat oven to 375º.
Either line muffin tin with paper liners or grease each cup.
In a large bowl, sift together the dry ingredients.
In another large bowl, add all the wet ingredients and mix.
Combine the wet and try ingredients until just blended. Do not over mix.
Spoon into muffin cups and bake for about 20 minutes or until golden brown.
Allow to cool in the pan for a few minutes...then remove and complete cooling on a wire rack.