My favorite mango maniac isn’t a huge fan of fruit muffins, but we’ll see how this goes over. Make sure the puree is extra smooth!
1 1/2 cups flour
1/2 tsp coarse salt
2 tsp baking powder
1/2 tsp cinnamon
1 cup SUPER SMOOTH, super ripe mango puree. Pulverize it!
1 cup white sugar
1/2 cup (1 stick) butter, melted
2 large eggs
1/2 cup liquid (I used a “coconut beverage” from Trader Joe’s; regular milk or even orange juice might be good!)
1 tsp vanilla extract
turbinado sugar, for optional sprinkling
Preheat oven to 400 degrees, and prepare ~12 muffin cups.
In a large bowl, whisk together the sugar and wet ingredients (melted butter, eggs, liquid, vanilla, and mango puree).
In another bowl, whisk together the flour, salt, baking powder and cinnamon. Mix this into the wet stuff, and add a little more liquid if it seems too sticky. Something like ultra-thick pancake batter is about right.
Divide among muffin cups, and sprinkle tops generously with sugar. Bake for ~20 minutes, or until a toothpick come out clean.