Saturday, September 5, 2009
Fresh Mango Bran Muffins
As promised, the lower fat mango version. These are still lovely and moist, like the ginger-pear recipe, with only 2 Tbs oil instead of 1/3 cup. You could always add a bit of candied ginger to this recipe too...experiment away!
I wish you could see the lovely mango bits in the photo...but since it was the last existing muffink and not getting eaten right away, didn't want to cut it in half. Don't let an uninspired photo dissuade you from making these though. :-)
I do want to mention again that I weighed the brans and the flour instead of using measuring cups. The amount of each by weight ended up being more than the listed cup measure.
Mango Bran Muffins:
(~215 cals per muffin, using 2 cups mango)
2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran
1 cup (6oz/170g) whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1/2 teaspoon regular salt
2 large eggs
2/3 cup fat-free plain yogurt (I used fat-free Bulgarian...nice and sour)
1 1/3 cups low-fat buttermilk
2 Tbs canola oil
2/3 cup honey (I used about 1/6 mild flavored molasses, and the rest of the 2/3 total was honey)
2 teaspoons vanilla extract
1 1/2-2 cups diced fresh ripe mango (~1/4-1/2" dice)
Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan.
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, powdered ginger and salt in a large bowl and set aside.
Combine eggs, yogurt, buttermilk, canola oil, honey/molasses, and vanilla in a small bowl and mix well. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Gently stir in the diced mango.
Generously fill all 12 muffin cups with batter, using all the batter. Bake until a toothpick inserted in the center comes out clean, about 25 to 28 minutes. Cool muffins in pan for 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.