For those of you who have started reading ASSAULT WITH A DEADLY GLUE GUN, you know that Cloris is always tempting me with her to-die-for baked goods. Since ASSAULT WITH A DEADLY GLUE GUN is a crafting mystery, not a food mystery, it contains crafts projects, not recipes. Yet, it’s kind of hard to read about Cloris’s drool-worthy baked goods and not be able to sample them. So I’ve convinced Cloris to post the recipes mentioned in the book on our blog. Today she brings you her Mango Macadamia Muffins. Enjoy! -- AP
CLORIS’S MANGO MACADAMIA MUFFINS
Yield: 15 muffins
Ingredients:
1 egg
1/2 cup low-fat sour cream
1/2 cup skim milk
1 teaspoon vanilla
4 tablespoons melted butter, cooled
1 cup diced mangoes (fresh or frozen)
1/2 cup chopped, dried mangoes
1/2 cup + 1 tablespoon chopped macadamia nuts (unsalted)
1-1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup brown sugar, loosely packed
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 400 degrees. Grease muffin tins. Place liquid ingredients and egg in blender and mix together at low speed. Fold in mangoes, dried mangoes, and 1/2 cup chopped macadamia nuts.
In a separate bowl mix together remaining ingredients except for the tablespoon of chopped macadamia nuts.
Fold the mango mixture into the dry ingredients until evenly blended.
Fill muffin tins 3/4 full. Sprinkle remaining macadamia nuts over top.
Bake 20 minutes. Cool 5-10 minutes before removing muffins from pans.
CLORIS’S MANGO MACADAMIA MUFFINS
Yield: 15 muffins
Ingredients:
1 egg
1/2 cup low-fat sour cream
1/2 cup skim milk
1 teaspoon vanilla
4 tablespoons melted butter, cooled
1 cup diced mangoes (fresh or frozen)
1/2 cup chopped, dried mangoes
1/2 cup + 1 tablespoon chopped macadamia nuts (unsalted)
1-1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup brown sugar, loosely packed
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 400 degrees. Grease muffin tins. Place liquid ingredients and egg in blender and mix together at low speed. Fold in mangoes, dried mangoes, and 1/2 cup chopped macadamia nuts.
In a separate bowl mix together remaining ingredients except for the tablespoon of chopped macadamia nuts.
Fold the mango mixture into the dry ingredients until evenly blended.
Fill muffin tins 3/4 full. Sprinkle remaining macadamia nuts over top.
Bake 20 minutes. Cool 5-10 minutes before removing muffins from pans.
Bet you can’t each just one! Post a comment to enter the drawing for a free book from our Book Club Friday guest author. -- AP
