Mango Muffins

From: The_Swedish_Chef

On Jul 8, 2009

Any time that I have to alter a recipe this drastically to have it turn out, I automatically file a new (private) copy to my recipe books because of all the alterations, which is why I gave it only 3 stars. I read every review, and cut the baking powder to 3 teaspoons, and the milk and sugar by 1/3 each. Instead of oil, I used melted butter (personal preference) and added 1 teaspoon of cardamom, which enhances mango anything! The end result was fabulous: a tender, not overly-sweet mango muffin with pureed base and mango chunks. It took 18 minutes baking time until perfection. Next time, I'm trying them with the banana-mango mixture; I can't wait!!! Good core recipe but too much tweaking to warrant a 5 star rating.

From: Monique #2

On Jun 4, 2009

I tried this recipe and followed almost directions exactly like written. The only thing that I did different was make it in cake form instead of muffins, and let it bake for longer. Like another reviewer posted it never cooked fully cooked. The only part that was done was the parts exposed to the pan and the air. The inside was way undercooked. I let it cook for longer than 50 minutes, until it almost burned. Next, if there is a next time. I will try without the vegatable oil, and with less baking powder.

From: purpledino

On Jun 29, 2002

great tasting muffins! i'm not a fan of ultra-sweet stuff, so i tried this out with 2/3 cup of sugar. also i think 1 cup of milk is a bit too much (mix becomes too watery), so i used 2/3 cup of milk instead.

From: Bergy

On Sep 23, 2001

Excellent muffins. I threw in a little coconut as well, about 1/2 cup