Mango Macadamia Muffin
Sorry Folks… it’s been a while but I was out of town and caught flu for the fourth time this season…. So ready for summer.
Speaking of summer just the other day, I went for Indian grocery shopping, and I see tall stacks of mango boxes. It’s not quiet summer yet at least not in NJ, and I don’t normally buy off season mango because every time I do I get disappointed. However, these looked great so decided to try them and I am glad I did; they are so juicy and sweet and reminded me of locally grown mangos in Kauai.
Kauai’s weather is great year around and anytime is good to visit, but I am glad I went there in June as I was able to take advantage of local farmers markets. We looked up schedules and places of local farmers markets in Northern Island as we stayed there and visited a few. Farmers pick organic fruits, veggies, and herbs on that very day; it doesn’t get any fresher than that. The mangoes I had in Kauai were by far the best. Not only they were sweet, juicy and silky in texture but the punch of mango flavor you get in every bite of mango is incomparable.
So, Mango Macadamia Muffin is my tribute to my trip to Kauai. These are so light, fluffy, tropical, healthy, and delicious that they were gone in minutes. I had to stop people so that I can take some pictures… You know these are delecious if you can’t keep kids aways… 🙂 Anyways, I sure plan to visit Kauai again, but until I do, this is my attempt to recreate the experience through taste buds.
Ingredients1 and 1/ 4 cup Fresh Mango Pulp 2 Cups Whole Wheat Flour (I used Organic Whole Wheat Flour) 3 Tbsp Chopped Macadamia Nuts 4 Tbsp Shredded Sweetened Coconut
½ Cup Sugar
1 Tbsp Baking Powder ½ Tsp Salt
¼ Whole Cup Milk
¼ Cup Oil ( I used light olive oil but vegetable, canola, or corn oil would be ok)
2 large eggs, beaten (One whole and one egg white)
1 Tbsp Pure Vanilla Extract
- Preheat the oven to 400˚F.
- Lightly grease 12 muffin cups or place liners in each muffin mold.
- Peel, dice and puree 2-3 Mangoes to get 1and ¼ cups of puree. Number of mangos you will need will depend on the size.
- Rough chop Macadamia Nuts.
- In a mixing bowl, mix Flour, Sugar, Baking Powder, and Salt.
- Mix Mango Puree, Milk, Eggs, Oil and Vanilla Extract in another mixing bowl.
- Slowly pour liquid ingredients into dry ingredients. Mix with a whisk as you pour.
- Once everything is well incorporated, add Macadamia Nuts and Shredded Coconut and fold them in without over mixing.
- Spoon batter into the Muffin tray.
- Bake them for 30-35 minutes and check to see if the muffis have turn light pink or golden at which point do a fork/tooth pick test. If it comes out clean you know they are done.
- Take them out of the oven and let them sit for 5-10 minutes.