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Mango Cranberry Muffins


Alex walking at the base of Stone Mountain

Today I decided to go back in time a bit to a recipe I’ve been holding on to from our springtime camping trip to Stone Mountain, NC.

I came up with this recipe as a way to use up some frozen mango and frozen sugared cranberries I had in the freezer.  The result was magical.

I loved the combination of fruit; sweet meets tart is always a palate pleaser for me.  The colors weren’t too shabby either.  And, of course, what’s a muffin without a streusel topping?  These little beauties were a hit with the entire family and were gobbled up quicker than you could say “Mango Cranberry Muffin please!”  So what are we waiting for?  Here’s how you put them together.

Ingredients Needed:

1 Cup of White Flour
1 Cup of Whole Wheat Flour (Can Sub White Flour)
1/2 Cup of Almond Meal (Can Sub White Flour)
1 Tbsp of Baking Powder
1/4 tsp of Salt
1/4 Cup of Brown Sugar
2 Eggs
8Oz of Mango, Mulched in the Food Processor
1/2 Cup of Oil
1/2 Cup of Milk
1 tsp of Vanilla
1/4 Cup of Honey
1 Cup of Fresh or Frozen Cranberries

In a large bowl, mix together your two flours, the almond meal, baking powder, salt, and brown sugar.  Set it aside.

Now move over to your mixer and add in the eggs, mulched mango, oil, milk, vanilla and honey.  Mix it up well.  For my mango, I simply ran it through my food processor.

One note; I was lazy and added mine frozen, but really, you should thaw your frozen fruit a bit before adding it to the batter.  It helps it to mix better and keeps your eggs from curdling over the temperature change; something I have learned since making this recipe.

This is about the point where my sous chef came to help.  I swear the kid has a nose like a blood hound.  He can smell fresh bakery being created from miles away.

Here’s what you should have with all your wet ingredients combined in the mixer.  Notice how my eggs are curdled from all that frozen mango.  Lesson learned; thaw that fruit!

Now add in your dry ingredients and combine well.

Finally fold in your cranberries.  If you use fresh, feel free to chop them into halves or leave them whole, whichever you prefer.

Set your mixture aside and whip up a quick streusel topping.  In a small bowl combine 1/3 cup brown sugar, 1/4 cup chopped pecans and 1/4 tsp cinnamon and stir it together.

Now, drop a heaping tablespoon of batter into each muffin cup and sprinkle it with the brown sugar mixture.  Then throw your tin into a 400 degree preheated oven for 15-20 minutes.

Bring ’em out of the oven and here’s what you’ll have.

Aren’t they gorgeous?

If that doesn’t make you crave a muffin, I don’t know what will.

Mango Cranberry Muffins

Ingredients:

1 Cup of White Flour
1 Cup of Whole Wheat Flour (Can Sub White Flour)
1/2 Cup of Almond Meal (Can Sub White Flour)
1 Tbsp of Baking Powder
1/4 tsp of Salt
1/4 Cup of Brown Sugar
2 Eggs
8Oz of Mango, Mulched in the Food Processor
1/2 Cup of Oil
1/2 Cup of Milk
1 tsp of Vanilla
1/4 Cup of Honey
1 Cup of Fresh or Frozen Cranberries

Directions:

In a large bowl, mix together your two flours, the almond meal, baking powder, salt, and brown sugar. Set it aside.

Now move over to your mixer and add in the eggs, mulched mango, oil, milk, vanilla and honey. Mix it up well. For my mango, I simply ran it through my food processor.

Now add in your dry ingredients and combine well.

Finally fold in your cranberries. If you use fresh, feel free to chop them into halves or leave them whole, whichever you prefer.

Set your mixture aside and whip up a quick streusel topping. In a small bowl combine 1/3 cup brown sugar, 1/4 cup chopped pecans and 1/4 tsp cinnamon and stir it together.

Now, drop a heaping tablespoon of batter into each muffin cup and sprinkle it with the brown sugar mixture. Then throw your tin into a 400 degree preheated oven for 15-20 minutes.