MANGO RASPBERRY MUFFINS |
To me, fresh berries are one of the best things about summer, as I’ve mentioned before, but the berries at the local grocery store can be so expensive it makes me cringe. I usually buy them when I can catch them on sale as a special treat for me and my kids (which I love, instead of ‘treats’ always being sugary sinfulness).
Anyway, even when we were able to walk right out our back door to fresh wild berries, the season just didn’t last long enough, if you ask me. Before moving to California, we had a home in Washington state with property that was practically overgrown with blackberry bushes. Still, you had to get the timing just right – too early and the berries were sour or bland; too late, and any berries that hadn’t been picked clean by birds and deer were rotting from the vines or withered by the sun. Usually, we had about one good week for berry picking, and then the wait was on until next year.
My favorite thing about this recipe is that using fresh berries makes them a very special summertime treat, but frozen berries work just as well, are more easily available, and are usually way less expensive.
After a friend tested this recipe for me and served them to her kids, she said, “These will be a staple. The kids love making them and eating them. Five stars for sure. You are the Muffin Queen.” Now, I’d hardly consider myself royalty, but I do know a thing or two about baking. It’s one of the things I do best. I think I’ll be making these today for breakfast…. You should too.
If you like this recipe, you’ll LOVE the dozens of recipes for various pancakes, muffins, quickbreads, and MORE – all using ONE simple whole-grain baking mix!
| Prep Time | 20 minutes |
| Servings |
6 jumbo or 12 regular muffins
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- 2-3/4 c. Whole Grain Baking Mix see link to recipe below this recipe card
- 1-1/2 tsp. ground ginger
- 2 tbsp. unsalted butter room temperature
- 1/2 c. honey
- 2 large eggs
- 1/2 c. unsweetened/fruit-sweetened applesauce
- 3/4 c. mango puree 6 puree cubes, see instructions link below this recipe card
- 1/2 c. plain nonfat or low-fat yogurt
- 2 tsp. lime juice can substitute orange juice
- 1 6- oz. container fresh raspberries rinsed, drained, gently patted dry OR 3/4 c. frozen raspberries (not thawed)
Ingredients
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- Preheat oven to 350 degrees. Lightly coat muffin tin cups with canola oil spray.
- In a small bowl, combine Baking Mix and ground ginger. Mix thoroughly with a wire whisk; set aside.
- In a medium mixing bowl, combine butter and honey. Beat until smooth.
- Add eggs separately, mixing well after each addition.
- Add applesauce, mango puree, yogurt, and lime juice. Mix well.
- Add Baking Mix and stir just until blended. Gently fold in raspberries.
- Spoon batter into prepared muffin cups, being careful not to break up raspberries.
- Bake as noted above or until tops are golden and toothpick inserted in center comes out with just a few crumbs. Cool in pan 10-15 minutes, then run sharp knife around edges to loosen and transfer to wire rack to cool completely.
>>> Whole Grain Baking Mix recipe <<<
>> mango puree instructions <<<
*Babies 10-11 months: Replace honey with apple juice concentrate
Variation: Replace raspberries with blackberries or blueberries