Dessert

Pistachio-Mango Muffins is for Dessert.

Pistachio-Mango Muffins takes 25 minutes to prepare.

Pistachio-Mango Muffins takes 18 minutes to cook.

Pistachio-Mango Muffins makes 13 servings.

The ingredients for Pistachio-Mango Muffins are:

Nonstick cooking spray
1 1/2 cup flour
2/3 cup oat bran
1/2 cup packed brown sugar
2 t baking powder
1/8 t salt
1 egg (or 2 egg whites)
1/2 cup light sour cream
1/4 fat free milk
2 T canola oil
1 cup chopped fresh mango (or frozen, unsweetened mango)
1/3 cup pistachio nuts, chopped

Optional lime glaze (calorie count includes this):
1/2 cup powdered sugar
1/4 t lime zest
Juice from one lime
2 T nonfat milk (may need to adjust)

Here is how you make Pistachio-Mango Muffins:

Preheat oven to 400 degrees. Coat muffin pan with cooking spray.In a large bowl combine flour, oat bran, brown sugar, baking powder and salt. Make a well in mixture and set aside.In another bowl whisk egg, sour cream, milk and oil. Add egg mixture to dry mixture and stir until just moistened. Fold in the mango and nuts.Spoon batter into muffin tin about 3/4 full. Bake for about 18 minutes.While the muffins are baking, prepare lime glaze by combining powdered sugar, lime juice, zest, and milk until a desired glaze consistency forms. Once muffins are baked and mostly cooled. Dip tops of muffins in glaze. Makes 12 muffins (but I had batter extra for a 13th).Number of Servings: 13Recipe submitted by SparkPeople user SPARAXIS.

The nutritional information for Pistachio-Mango Muffins is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 165.8

• Total Fat: 5.4 g
• Cholesterol: 20.1 mg
• Sodium: 91.7 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 1.2 g
• Protein: 3.3 g