Tropical Mango Doughnut Muffins (Duffin)
Ingredients
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¾ cup half and half
- 2 tablespoons reduced-fat buttermilk
- 10 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 mango, peeled, pitted, small dice
- 1 cup confectioner's sugar
- 3 tablespoons milk
Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.
Instructions
- Preheat oven to 375°F. Spray muffin tin with non-stick spray.
- Mix together flour, baking powder, salt, nutmeg and baking soda. Set aside.
- In a small bowl, whisk together half and half and buttermilk. Set aside.
- Beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in both eggs one at a time. Add dry ingredients alternately with the half and half/buttermilk mixture. Add diced mango and gently fold in to blend.
- Fill the prepared muffin pan wells.
- Bake until muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack set over a baking sheet.
- Prepare a glaze using 1 cup confectioner’s sugar and 2-3 tablespoons milk, adding a little at a time to get the consistency you want.
- Pour over top of partially cooled muffins or dip the whole muffin, then let set.
Nutritional analysis per serving: Calories 338; Protein 5 g; Carbohydrates 52 g; Fat 13 g; 20% Calories from Fat; Cholesterol 63 mg; Sodium 298 mg; Potassium 123 mg; Fiber 1 g
related
