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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
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From Cooking Light's 1991 Annual Cookbook. Ingredients:
1/2 cup whole wheat flour |
1/2 cup all-purpose flour |
2 tablespoons wheat germ |
2 tablespoons firmly packed brown sugar |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup mashed mango |
1 1/2 tablespoons vegetable oil |
1 egg, beaten |
2 1/4 teaspoons skim milk |
1 1/2 teaspoons dark rum |
1/4 teaspoon coconut extract |
1/4 teaspoon almond extract |
vegetable oil cooking spray |
Directions:
1. Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine mango, oil, egg, milk, rum and extracts; add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened.
2. Spoon batter into miniature muffin pans coated with cooking spray, filling 3/4 full. Bake at 350 degrees for 10 to 12 minutes or until golden. Remove from pans, and let cool slightly on a wire rack.
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