Dessert

Mango muffins is for Dessert.

Mango muffins takes 30 minutes to prepare.

Mango muffins takes 20 minutes to cook.

Mango muffins makes 18 servings.

The ingredients for Mango muffins are:

2 cups all-purpose flour

1/2 cup sugar *

1/2 cup Splenda

2 tsp baking soda

1 tsp baking powder **

2 tsp ground cinnamon

1/2 teaspoon salt

3 eggs, lightly beaten

scant 1/2 cup vegetable oil ***

1 tub Dannon Light'n'Fit vanilla yogurt

1 tbsp lime juice

2 cups diced ripe mango

1 medium ripe banana, mashed

1/2 cup raisins (omitted)

1/3 cup chopped pistachio nuts ****

*original calls for 1 cup of sugar, no Splenda

** not in original - fine to omit this, it didn't do much

*** original calls for 3/4 cup oil - I replaced half of this with the Dannon yogurt

**** original calls for 1/2 cup walnuts

Here is how you make Mango muffins:

1.Preheat oven to 350 degrees.2. Spray a standard-size muffin tin with non-stick spray.3. In a large bowl, combine the first five ingredients. 4. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. 5. Stir in the mango, banana, raisins (if using) and nuts. 6. Fill muffin cups two-thirds full. 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. Notes: I used one standard-size muffin tin (12 muffins) and one mini muffin tin (12 minis) and had barely any batter left over. I'm calling that around 18 standard portions. The minis baked for about 15 minutes, the standard for 22. If I make these again, I'll undercook them slightly to get a moister outcome, especially taking the oil substitution into consideration.Number of Servings: 18Recipe submitted by SparkPeople user OHNEGRENZEN.

The nutritional information for Mango muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 155.8

• Total Fat: 6.4 g
• Cholesterol: 35.4 mg
• Sodium: 335.8 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 1.1 g
• Protein: 3.2 g