Mango-Buttermilk-Pecan Muffins
Great way to use up frozen mangoes after an over-abundant season. Can use bananas instead of or along with the mangoes.
READY IN: 40mins
YIELD: 12 Muffins
UNITS: US
INGREDIENTS
Nutrition- 1 3⁄4cups all-purpose flour
- 1⁄3cup sugar
- 1⁄2teaspoon salt
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄4cup vegetable oil
- 3⁄4cup buttermilk
- 1
- 1cup mashed very ripe mango
- 3⁄4cup chopped pecans
- 1tablespoon sugar
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DIRECTIONS
- Heat oven to 400°F Grease muffin pans. Stir together first 5 ingredients in large bowl. In small bowl whisk oil, egg and buttermilk together. Add liquids to dry ingredients and stir just to mix, do not beat. Stir in mangoes and nuts. Spoon into muffin tins using a small measuring cup or ladle, filling 3/4 full. Sprinkle a pinch of sugar over top of each muffin. Bake 25 minutes till brown. Immediately turn muffins out of pans to cool.
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