Mango-Cardamom Muffins

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 24%
  • Fat: 5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 32.4g
  • Fiber: 0.8g
  • Cholesterol: 29mg
  • Iron: 1.2mg
  • Sodium: 259mg
  • Calcium: 72mg

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1 cup chopped peeled ripe mango
  • 3/4 cup low-fat buttermilk
  • 1/4 cup butter or stick margarine, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 2 tablespoons sugar

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cardamom) in a medium bowl; make a well in center of mixture. Stir in mango. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist (batter will be stiff).
  3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 2 tablespoons sugar. Bake at 400° for 23 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans, and cool on a wire rack.
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