Never mind the cake mix, these muffins are easy and much better tasting than run-of-the-mill cupcakes. The muffins are sweet, but not cloyingly so. They aren't health food, admittedly, but they do have some "good for you" ingredients, like whole-wheat flour and, especially, mango puree. Mangoes are rich in Vitamin C, which aids immunity, and full of polyphenols — plant compounds that function as antioxidants. Mangoes also are naturally sweet, meaning you can use less refined sugar and still have tasty muffins. I use a large can of Kesar Mango Pulp to make the muffins, but you can also process fresh, very, very ripe mangoes in the food processor, if you'd prefer. You can top the muffins with a bit of shredded coconut, which will toast up to crunchy goodness in the oven, or just leave the muffins plain. And, if you really, really, need a sugar fix, go ahead and drizzle the muffins with a confectioner's sugar glaze (just mix 1 cup of confectioner's sugar with about 2 tablespoons of mango puree until smooth). I prefer the muffins warm from the oven and topped with the toasted coconut, but the muffins actually taste great if made a day ahead.
Mango Muffins -- Makes 24
1/2 cup of canola oil
2 large eggs
1 cup of sugar
1 teaspoon of vanilla
1 teaspoon of butter extract/flavoring (optional, but good)
2 cups of mango puree or pulp
2 cups of all-purpose flour
1 cup of white whole-wheat flour
1 tablespoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of shredded coconut (optional)
Preheat the oven to 400 degrees and line muffin tins with liners and/or spritz the tins with non-stick cooking spray (it helps, even if you use the liners). In a large bowl, whisk together the canola oil, eggs, sugar, vanilla, butter flavoring, and mango puree until thoroughly blended. In another bowl, stir together well the flours, baking powder, baking soda, and salt. Stir the dry mixture into the wet mixture just until everything is moistened and no dry streaks remain. You will have lumps, but don't worry about them. Don't over mix the muffins, or they'll be tough, and you don't want that. Divide the batter evenly among the muffin tins, filling each well about 1/2-2/3 full. Sprinkle a bit of the coconut on top of each yet-to-be-baked muffin. Bake the muffins for 20-25 minutes or until just barely firm to the touch, the coconut is lightly browned, and a pick inserted in a muffin comes out with no wet batter attached. Let the muffins cool a few minutes before removing them from their tins.
