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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 61g Recipe makes 18 muffins) |
||
| Calories 142 | ||
| Calories from Fat 39 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 151mg | 6% | |
| Potassium 125mg | 3% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 11.7g | ||
| Protein 2.5g | 5% | |
Aruba-Duba-Do Muffins
By: * Pamela *
Mar 24, 2006
A wonderful tropical flavoured muffin that is not so sweet and full of stuff that's good for you, great for sneaking fruits and veggies into your kids 
Created for RSC #8
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
1
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.2
Combine vinegar and milk in a measuring cup, and let stand.3
In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.4
Make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened.5
Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.6
Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.7
Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.8
These freeze well and make a good breakfast on the go or a snack for kid's lunches.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Tropical > Mango
- Main Ingredient > Fruit > Tropical > Papaya
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > To Go...
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: didyb
On Nov 25, 2009
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!
From: Burgz
On Sep 6, 2009
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
From: Chef JAE #2
On Mar 21, 2007
Our girl scouts made this receipe for the international fair and everyone loved them. It was very easy to make.
From: Grandma Sharon #2
On Mar 7, 2006
Quite tasty and easy to make. I used a brown sugar substitute as I am diabetic and would like to substitute applesauce for the butter the next time to lower the fat content. My three year old grandson asked for seconds!!
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