Mango Doughnut Muffins
Have you ever thought of combining a doughnut with a muffin? In this video, we are just going to do that and we're gonna add some fresh sweet mango.
Ingredients
| Flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Pinch | |
| Nutmeg | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Reduced fat buttermilk | 1/2 Cup (8 tbs) | |
| Half and half | 1/2 Cup (8 tbs) | |
| Unsalted butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg | 2 | |
| Mango | 1 Large , peeled and diced | |
| Powdered sugar | 1/2 Cup (8 tbs) | |
| Milk | 1/2 Cup (8 tbs) |
Directions
GETTING READY
1. Preheat the oven to 375 degrees F.
MAKING
2. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Mix well.
3. In another bowl, mix reduced fat butter milk and half and half, set aside.
4. In the bowl of a stand mixer, add butter and sugar. Blend until the mixture is light and fluffy.
5. Gradually add in the eggs, one at a time and blend until well incorporated.
6. Alternate between adding the flour mixture and the buttermilk mixture a little at a time to get a smooth batter.
7. Add the diced mango to the batter and gently fold it in.
8. Fill the muffin pan with the batter and bake in the preheated oven for 15 to 20 minutes.
9. Meanwhile, prepare the glaze by combining powdered sugar and glaze.
SERVING
10. Drizzle the glaze over muffins and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 364Calories from Fat 159
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 224 mg9.33%
Total Carbohydrates 48 g16%
Dietary Fiber 1 g4%
Sugars 29 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
