bread · breakfast · muffins

>Mango Citrus Muffins

This was my father’s request because he thought it sounded interesting which it does,and by the way mango’s are definitely not in season,so get the canned kind,I got a not canned one at first and it was white. We have been baking muffins all weekend our house looks and smells like a bakery. So me not getting any scholarships leads my family to bake up a storm of jumbo muffins its pretty funny,my dad is not the baker type. So it’s great.

1 egg
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated lime peel
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, cut lengthwise in half, pitted and diced (1 cup)
Lime Glaze
1/2 cup powdered sugar
3 to 4 teaspoons lime juice

1. Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2×1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2. 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.
3. Bake 25 to 35 minutes or until golden brown.
4. 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.
Mango on Foodista


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