- Servings: 18
|4 tsp||Baking Powder|
|½ tsp||Baking Soda|
|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|
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.
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.