Mango Muffins

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If you live in North America, you probably have sampled baked goods that have oatmeal as an ingredient, like oatmeal cookies and oatmeal muffins.  You may have noticed that fruit also has found a place in these baked goods to produce things like oatmeal raisin cookies and oatmeal banana bread.  Sounds yummy, right?

If you are from North America, you haven't seen mango appear very frequently in baking recipes.  But it looks like that situation may change.  In 2007, 14% of consumed mangos were in the form of a food ingredient.  By 2011 that figure nearly doubled to 27%.  Indeed, "mango availability per capita has increased 32 percent since 2005 to an estimated 2.47 pounds per year in 2012" (www.mango.org).  As mangos become a more common component in North American diets, it's expected that mango ingredients in baked goods will also become more common.

Here is your chance to get ahead of the curve.

Introducing . . .

Mango Muffins (with Oatmeal Raisin and Apple)

3 cups oatmeal
1 T baking powder
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp ginger
1 tsp salt
5/8 cup Java Bite dried mangos (chopped)
1/2 cup honey
5/8 cup nonfat milk
2 large eggs
1 cup grated apple (about 2 apples)
1/4 cup raisins

Chop oatmeal in blender until it has the consistency of flour.  Combine the oatmeal flour with the remaining dry ingredients in a bowl (cloves, cinnamon, ginger, salt, baking powder and raisins).  Combine the wet ingredients (eggs, honey, nonfat milk) with chopped Java Bite dried mangos in a blender and puree.  Combine puree with dry ingredients and the grated apple.  Pour equal amounts of the mixture into 12 to 16 muffin containers.  Bake at 375 for at least 20 minutes.

You will note that this delicious recipe results in a low-fat, low-calorie snack (about 90 calories per muffin) that has a yummy tropical fruit taste.

Give this recipe a try and let others know the results by leaving comments below!