Time 33m Yield 18 muffins Number Of Ingredients 8 Steps:
Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl. In a separate bowl combine oil, milk, and egg. Mix liquid ingredients with dry until just moist and stir in the mango pulp. Fill greased muffin tins, or paper muffin cups two-thirds full. Bake at 400°F for 15-18 minutes. They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups. Bake 25 to 35 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.
Time 30m Number Of Ingredients 19 Steps:
Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes. Simmer orange juice with sugar until sugar is dissolved Add Cognac or Brandy, zest and spices. Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month Strain it through a fine sieve into a sterilized decorative bottle for another month before serving (recipe courtesy Georgia Downard - Gourmet Magazine) .
Time 45m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Time 35m Yield about 1-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Time 40m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners. Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl. Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango. Divide batter evenly among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
