The puréed mango adds moisture to these muffins, and they keep for several days in the refrigerator.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 3/4 cups flour
- 3/4 cup sugar
- 2 tablespoons brown sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla
- 1 teaspoon almond flavoring
- 1 cup cubed mango, fresh or frozen
- Juice of 1 lime
- 1 cup blueberries, fresh or frozen
- For the Glaze:
- 2 tablespoons butter
- 1 cup powdered sugar, sifted
- 1 tablespoon lime juice
- 1 teaspoon almond flavoring
- 1-2 tablespoons milk
- Pinch of salt
- Coconut for garnish
- Sliced almonds for garnish
Preparation:
- Preheat the oven to 425 degrees.
- Line muffin tin with paper liners (enough for 12 muffins).
- Mix the flour, salt, baking powder, and sugars together in a large bowl.
- In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
- In a blender or food processor, purée the mango with the lime juice until smooth.
- Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
- Fold in the mango purée until just barely mixed.
- Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
- Fill muffin tins with about 1/3 cup batter, or almost to the top.
- Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
- Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
- Cool in pan on a rack.
- Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
- Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
- Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.
Makes 12 large muffins
