7

Whole-Grain Mango Muffins

Total Time
41 min
Prep
5 min
Cook
18 min
Serves
12
Difficulty
Easy
Ingredients

all-purpose flour

¾ cup(s)

whole wheat flour

¾ cup(s)

packed light brown sugar

¾ cup(s), firmly packed

old-fashioned rolled oats

½ cup(s)

wheat germ

¼ cup(s)

ground cinnamon

1½ tsp

baking powder

1½ tsp

ground ginger

½ tsp

table salt

½ tsp

low-fat buttermilk

1 cup(s)

egg(s)

1 large

canola oil

¼ cup(s)

vanilla extract

1 tsp

mango(es)

2 item(s), peeled, pitted, and diced

cooking spray

12 spray(s)

Instructions

  1. Preheat oven to 400°F. Line 12 muffin cups with paper liners; spray liners with nonstick spray.
  2. Combine all-purpose flour, whole wheat flour, brown sugar, oats, wheat germ, cinnamon, baking powder, ginger, and salt in medium bowl.
  3. Whisk together buttermilk, egg, oil, and vanilla in small bowl. Add buttermilk mixture to flour mixture, stirring just until blended. Gently stir in mangoes.
  4. Fill muffin cups evenly with batter. Bake until toothpick inserted in centers of muffins comes out clean, 18-21 minutes. Cool in pan on wire rack 5 minutes. Remove muffins from pan and cool on rack. Serve warm or at room temperature.
Notes
Mangoes are available year-round, but one of the best varieties, the juicy, jam-sweet Alphonso, is available from mid-April through May. Other excellent late-spring varieties to seek out are Haitian and Ataulfo.

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