Mango Muffins - Serves 18

Source: Taste of Home

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 medium ripe banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 2025 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Lychee Muffins - 12 muffins

From: Lycheesonline.com
Difficult: 1 (easy)

INGREDIENTS

• 3/4 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute (or about 1 large egg)
• 3 tbsp Lychee jam or puree
• 1/3 cup chopped fresh or canned Lychees

DIRECTIONS

1. Line 12 muffin cups with paper baking cups or spray them with non-stick spray
2. In a medium bowl, whisk the flours, sugar, baking soda, cinnamon, and nutmeg
3. In small bowl, combine the buttermilk, egg substitute and fruit spread. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.
4. Divide the batter among the muffin cups. Bake at 350ºF until the muffins are lightly browned and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.