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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%

how is this calculated?

Aruba-Duba-Do Muffins

Recipe #161349 | 40 min | 20 min prep | add private note

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 (change servings and units)

Ingredients

Directions

  1. 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. 2
    Combine vinegar and milk in a measuring cup, and let stand.
  3. 3
    In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.
  4. 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. 5
    Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.
  6. 6
    Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.
  7. 7
    Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.
  8. 8
    These freeze well and make a good breakfast on the go or a snack for kid's lunches.

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Featured Reviews for This Recipe

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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!

0 people found this review helpful

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  • 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

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  • 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.

    0 people found this review helpful

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  • 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!!

    1 person found this review helpful

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  • Read all 7 reviews

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