Mango Lime Muffins (Edit recipe)

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Muffins: the love language of all love languages in our home! This recipe will make my “Muffin to It” collection 29 strong! My mother-in-law, Patsy, was the “muffin queen” and essentially an “influencer” in her day. Making, selling or demoing muffins for years in the 70’s-80’s. Before she passed (almost 20 years ago) I had the privilege of making muffins with her and learning. This very tropical, summer vibing muffin is one I like to think she would absolutely LOVE! If you need a gluten free option, you can use the Primal Palate g/f Flour 1:1, works like a charm!

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PREP TIME

20 minutes to 25 minutes

COOK TIME

20 minutes to 25 minutes

INGREDIENTS

18

Serves: 8-10

Ingredients

muffin

1.5 cups Champagne Mango, 1½ pureed mango, can sub frozen as needed
.75 cup Granulated White Sugar
.5 cup Butter, Salted, melted and slightly cooled, can sub coconut oil as needed
1 whole Egg, room temperature
1 tsp Pure Vanilla Extract
4 - 6 whole True Lime - crystallized lime powder, 4-6 packets
2 cups All Purpose Flour, can sub Primal Palate gluten free flour 1:1 as needed
1 Tbsp Lime Zest
.75 tsp Grain-Free Baking Powder - Otto's Naturals
.5 tsp Baking Soda
.5 tsp Vanilla Baking SALT - am.Niccoli

optional add in

.5 - .75 cup Macadamia Nuts, Raw, roughly chopped, plus additional for topping if desired

optional topping

3 - 4 Tbsp Granulated White Sugar
1 tsp Lime Zest
2 whole True Lime - crystallized lime powder, 2 packets

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425° (you will turn it down once you place muffins in to bake) and line muffin tins with parchment liners, set aside.
Add mango puree, sugar, egg, butter and vanilla to a large mixing bowl – using a whisk, combine well making sure the egg is fully incorporated.
Sprinkle flour, True Lime packets, lime zest, baking powder, baking soda and salt in the mixing bowl with mango mixture – mix together with a rubber spatula until fully combined, being sure to run spatula along the bottom to the top to ensure everything is well combined.
Toss in macadamia nuts, then stir to distribute evenly.
Scoop or spoon into the prepared muffin tin. If you want large-lofty muffins, you should get 8. If you prefer a smaller-shorter muffin, you’ll get closer to 10, totally your call.
For topping, add sugar, lime zest and True Lime to a small bowl and mix together. Sprinkle evenly over the top of each muffin.
Place filled muffin tins in the oven then IMMEDIATELY reduce oven temperature to 385°. Bake til golden brown and center bounces back when touched. Smaller muffins should be 20-22 minutes, larger 23-26.
Remove from the oven and allow to cool in tins for 4 minutes then remove to a cooling rack. If enjoying right away, store at room temperature for a day or two. These do freeze very well, simply place in the freezer on a cooling rack so they’re “individually frozen” then you can place the frozen muffins in a freezer safe bag. When ready to enjoy, remove what you need and allow to come to room temperature or microwave to desired warmth.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	419
Fat:	17 g
Carbohydrates:	58 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	330 mg
Fiber:	2 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated for total recipe.