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Mango and Chocolate-Hazelnut Muffins
Instructions
1. Preheat oven to 400 degrees. Line muffin pan with paper muffin liners. Puree half of one mango in food processor or blender until smooth, set aside (will yield about ¼ cup pureed mango).
2. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, milk, pureed mango and egg.
3. Stir wet mixture into dry. Fold in chocolate-hazelnut spread and remaining diced mango. Spoon approximately 2 tablespoons into prepared muffin pan. Bake for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Cool in pans for 5 minutes then remove and cool on wire rack.
2. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, milk, pureed mango and egg.
3. Stir wet mixture into dry. Fold in chocolate-hazelnut spread and remaining diced mango. Spoon approximately 2 tablespoons into prepared muffin pan. Bake for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Cool in pans for 5 minutes then remove and cool on wire rack.
Nutrition
Each serving (1 muffin) contains 176 calories, 28 g carbohydrate (9% Daily Value), 1.1 g fiber (4% Daily Value), 3 g protein (6% Daily Value), 6 g fat (9% Daily Value), 3 g saturated fat (15% Daily Value), 26 mg cholesterol (9% Daily Value), 318 mg sodium (13% Daily Value), and 92 mg potassium (3% Daily Value), 13 mg vitamin C (21% Daily Value), 524 IU vitamin A (10% Daily Value), 128 mg calcium (13% Daily Value), 1 mg iron (6% Daily Value).
Servings:
Recipe Category:
Breakfast, Kids, Quick and Easy
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Ingredients
2 | large mangos (about 2 pounds), peeled, pitted and diced |
1 1/2 | cups all-purpose flour |
1/2 | cup granulated sugar |
2 | teaspoons baking powder |
1/4 | teaspoon salt |
1/2 | cup butter, melted |
1/4 | cup milk |
1 | egg |
3 | tablespoons chocolate-hazelnut spread such as Nutella® |