Mango Muffins….mmmmmm!

I hope you enjoyed your weekend!

Mine consisted of heading to my mother-in-laws with my hubby and kids for a day of yard work and a quick trip to the beach to dip our toes in Lake Michigan. We also had Todd’s sister (a.k.a. the “Fun Aunt”) over to take in a Lansing Lugnuts minor league baseball game complete with fireworks. Add an afternoon swimming at a friend’s (while my husband cleaned all the carpets at home. Seriously. He insisted!), some big-time grilling and a trip to ER (for the fun aunt, not one of the boys this time) and there you have it!

Whew…. now back to reality.

Thanks to ALL of you who commented on my post about LeAnn Rice’s new blog She Cooks! The winner of the giveaway for that post is Joyce Alexander; timestamp: July 1; 2:20 pm. Please send your home address to me at [email protected] so I can ship your gift out.

Now…..for a recipe from me. Well, actually, it is from my sister-in-law Erin who for many years owned The Mango Inn Bed & Breakfast in Lake Worth, Florida. This yummy muffin recipe of hers was featured in Southern Living magazine. Delicious and perfect for company!

Enjoy! I’ll be back tomorrow for Weight Loss Wednesday when we’ll discuss decadent recipes such as this and what part, if any, they should play in our eating plan. See you then!

Mango-Macadamia Muffins

1 large egg

1/2 cup sour cream

1/2 cup milk

1 teaspoon vanilla

4 tablespoons butter, melted and cooled

1 1/2 cups diced ripe mango

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt


1/3 cup chopped unsalted macadamia nuts

1/4 cup flour

1/4 cup light brown sugar

1/4 teaspoon cinnamon

2 teaspoons softened butter

For topping, combine all topping ingredients in a small bowl. Mash until combined. Chill until needed.

Preheat oven to 400 degrees. In a large bowl whisk together egg, sour cream, milk, vanilla, and melted butter. Fold in mango. In another bowl, stir together dry ingredients. Add wet ingredients. Fold together just to moisten. Batter will be lumpy. Quickly fill greased muffin tins with batter to the tops. Crumble topping over the tops. Bake 25–30 minutes until a toothpick inserted comes out with just a few crumbs clinging to it. Cool 5–10 minutes. Remove carefully from pans. Serve warm or at room temperature. Makes 12 muffins.

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