Mango Coconut Cashew Muffins
1 cup whole wheat flour
3/4 cup millet flour
1/4 cup soy flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon each of ginger and allspice
1/4 cup spelt bran (other bran should work too!)
1/8 cup olive oil
1/4 cup apple butter
1/2 cup maple syrup
1 1/2 tablespoons molasses
3/4 cup unsweetened soy milk
1/2 cup raw cashews
1/3 cup unsweetened shredded coconut
1/2 cup sliced mango
The only vegetarian restaurant in Newfoundland makes these amazing experimental muffins regularly.. using ingredients like figs, ginger, mango and plum. I'm usually weary but always satisfied, esp. the day they were serving up muffins with mango, coconut and cashews. This recipe is probably nothing close to the one they use, but it's something I devised after a craving for their muffins that I couldn't shake--it takes three hours to get there from where I currently live.
Oil a 12 piece muffin pan (I use Earth Balance), preheat oven to 325 Fahrenheit.
Sift together flours, baking powder, baking soda, salt and spices. Stir in bran and set aside.
Mix wet ingredients thoroughly: oil, apple butter, maple syrup, molasses and soy milk.
Gradually combine wet ingredients with dry (use a fork to stir and don't over mix).
Add cashews, coconut and mango--careful not to stir batter too much.
Drop by tablespoonfuls into muffin pan and bake for approximately 20 minutes (watch them closely!).
SO HOW'D IT GO?
Very dense, but tasty! I'm having a muffin baking extravaganza (so I can freeze a bunch) and I think these will freeze and thaw really well :) Thanks for the recipe!
these were ugly as hell, but delicious! we didn't have any millet flour, so i subbed more whole wheat for that, and i also didn't have any bran, so i nixed it. the only somewhat problem was that the batter was super dry before i added my cashews/mangoes/coconut, so i added more soymilk until it was more like muffin batter. otherwise, they are loved!
I'm not really fond of muffins...strange, I know. However, these caught my eye while searching for a way to use up an overripe mango. They came out wonderful! They are very healthy muffins without tasting "healthy". The mango makes them stay moist and I love the maple syrup as sweetener.
I used the whole wheat called for and used 1/2 cup spelt and 1/2 cup soy flour. I didn't have apple butter, so I used applesauce instead. I also subbed maple glazed pecans for the cashews....mmm...that tasted good. Also, I didn't stir the coconut into the batter. I just smushed it into the tops before baking. It got nice and brown and tasty up there.
Thanks, Idioglossia!
These muffins were quite tasty, but I did change up the recipe a bit. I did not have millet or soy flour so I used 2 cups of whole wheat. Also, I used applesauce for oil and apple butter and added pineapple juice for sweetener because I lacked maple syrup. I also did not add cashews. The end result was delish. It was a great way to use a mango that would have otherwise gone bad!