- Servings: 18
Ingredients:
| 4 cups | Flour |
| 3 tsp | Cinnamon |
| 4 tsp | Baking Powder |
| ½ tsp | Baking Soda |
| ½ tsp | Salt |
| 1 cup | Butter |
| 2 cup | Sugar |
| 4 | Eggs |
| 2 tsp | Vanilla |
| 1 tsp | Orange Rind |
| 1 tsp | Lemon Rind |
| 2 cup | Mango Puree |
| 4 Tbsp | (or 1/4 Cup) Mango Juice or Nectar |
| ½ cup | Chopped Macadamia Nuts |
Directions:
In a large bowl, combine the first five ingredients. In another bowl, cream the butter and sugar. Then beat eggs and vanilla into creamed mixture; mix orange rind, lemon rind, mango puree and mango juice into the wet mixture. Stir dry ingredients into the wet mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Sprinkle nuts on top of batter. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Helpful Tips:
Use a food processor or smoothie mixer to make the mango into a puree. The flavor is enhanced as the mango is in a puree form rather than using diced mango chunks in the muffins.
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