Mango Muffins

Mango Muffins

Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins. 

Ingredients

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 eggs, lightly beaten

3/4 cup vegetable oil

1 tablespoon lime juice

2 cups diced ripe mango

1 medium ripe banana, mashed

1/2 cup raisins

1/2 cup chopped walnuts

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: about 1-1/2 dozen.