| Prep: 15 mins | Cook: 20-25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 7g | 33g |
| sugars | fibre | protein | salt |
| 18g | 2g | 4g | 0.3g |
Growing up in New York City, I’ve always been surrounded by a vibrant mix of cultures and flavors. Each neighborhood has its own culinary treasures, creating a sensory tapestry that has defined my approach to cooking. When I first experimented with White Sapote and Mango Muffins, it felt like a perfect harmony of the diverse influences that shape my palate.
A Taste of Nostalgia
The recipe for White Sapote and Mango Muffins takes me back to my childhood, wandering through the bustling street markets of New York. The mangoes, with their sweet and tangy allure, remind me of summer days in the city, while the creamy, custard-like texture of white sapote offers an exotic nuance that adds a unique layer to the muffins. This is more than just a recipe; it’s a tribute to the ever-changing, ever-enthusiastic culinary landscape of my hometown.
These muffins are not just about flavor; they offer a plethora of health benefits too. White sapote is packed with vitamins A and C, both of which are excellent for boosting immunity and skin health. Mango, on the other hand, is rich in fiber, antioxidants, and several essential nutrients. Combining these fruits into one delightful muffin makes for a nutritious treat that’s perfect for breakfast or a midday snack.
A Perfect Pairing for Your Table
White Sapote and Mango Muffins are versatile. They bring a tropical twist to your usual muffin fare, making them a great addition to brunch spreads, picnic baskets, or afternoon tea. For those who have a penchant for fusion dishes, these muffins pair wonderfully with a side of yogurt and granola, elevating a simple snack into a gourmet experience.
If you enjoy baked goods that feature fruit, you might find these muffins a delightful alternative to classics like blueberry muffins or banana bread. They can be served warm with a pat of butter or a drizzle of honey for an extra indulgent touch.
The White Sapote and Mango Muffins aren’t just another recipe; they embody the spirit and flavor of a city that thrives on diversity. For those of you looking to try something new yet comfortingly familiar, this recipe is a must-try. Enjoy it as a sweet escape or share it with loved ones—it’s sure to be a hit.
What You’ll Need
- 1 cup mashed white sapote (about 2 medium fruits)
- 1 cup diced mango (about 1 medium mango)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
Method
Step One
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Step Two
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon (if using). Stir until well mixed.
Step Three
In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until thoroughly combined.
Step Four
Add the mashed white sapote and diced mango to the wet mixture. Stir gently to incorporate the fruits.
Step Five
Pour the wet ingredients into the dry ingredients. Stir everything together until just combined. Do not overmix; the batter should be lumpy.
Step Six
Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter.
Step Seven
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Eight
Allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your White Sapote and Mango Muffins!
