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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These go well with coffee or tea for breakfast or a nice snack. Ingredients:
1 large egg |
1/2 cup sour cream |
1/2 cup milk |
1 teaspoon vanilla extract |
4 tablespoons butter, melted and cooled |
1 1/2 cups diced ripe mangoes |
2 cups flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup chopped unsalted macadamia nuts |
1/4 cup flour |
1/4 cup light brown sugar |
1/4 teaspoon ground cinnamon |
2 tablespoons butter, softened |
Directions:
1. PREHEAT OVEN TO 400F degrees.
2. For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
3. Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
4. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
5. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
6. Make a well in the center of the dry ingredients and add mango mixture.
7. Fold together just to moisten and evenly blend; the batter will be lumpy.
8. Using a large spoon, quickly fill muffin wells with batter to the tops.
9. Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
10. Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
11. Serve warm or at room temperature.
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