Aruba-Duba-Do Muffins
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
18 muffins
ingredients
- 3⁄4 cup mango, finely chopped
- 3⁄4 cup papaya, finely chopped
- 2 teaspoons flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 cup milk
- 1⁄2 teaspoon vinegar
- 1 3⁄4 cups flour
- 3⁄4 cup brown sugar, add more if you like things sweet
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup mashed cooked sweet potato
- 1⁄4 cup butter, melted
- 2 eggs
- 1⁄2 cup shredded coconut
directions
- Combine chopped mango, chopped papaya, 2 tsp flour, ginger and cinnamon in a small bowl. This will help keep the fruit suspended in the batter while it bakes.
- Combine vinegar and milk in a measuring cup, and let stand.
- In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.
- Make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened.
- Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.
- Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.
- Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.
- These freeze well and make a good breakfast on the go or a snack for kid's lunches.
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Reviews
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I also used sweet potato baby food-- and I couldn't find fresh mango and papaya, but Dole makes a tropical fruit blend in a jar that was a good substitute. The ginger was a little strong-- I'll probaby use just 1/2 tsp next time. I didn't find it to be too sweet with the 3/4 cup sugar. I did have to bake longer, making 18 muffins. After 25 min at 325 they turned out nice and moist. I wonder if using the baby food adds a little more liquid, thus requiring a longer cook time? Anyway, thanks for a tasty muffin!
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I didn't have any mango, so I replaced them with canned pears. I also used sweet potato baby food, so there was very little preparation! Although I used unsweetened coconut, I still found the recipe overly sweet, so I will reduce the brown sugar to 1/2 cup next time. After baking for 30 minutes, it was still a tad undercooked... but my muffins were probably a little big because I only got 12. Very versatile, tasty, and moist muffin! Thanks :)
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Ok I wanted to try one more recipe for RSC#8 and I was in the mood for muffins. So during my baking spree I tried these. I love anything with mango, never really tried too many recipes with papayas though. These were so moist and flavorful, just an incredible muffin and easy to work with. I has some sweet potatoe frozen on hand to use up also. I think this will be a very popular muffin recipe here on zaar. I loved em !!
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RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba