Missionary Sherri’s Warm Mango Muffins
Looking for a warm winter treat? We got this recipe from one of our missionary friends, and it is delicious! Working together to bake something special is great mother-daughter bonding time, and she’ll love these sweet, simple muffins. Here’s a hint: they’re best when they’re warm right out of the oven!
1 large ripe mango, diced small
2 cups all-purpose flour
1/2 cup sugar
1 tbs baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs, beaten
1 tsp almond extract
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Combine milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Add the milk mixture to the flour mixture; stir until moistened. Stir the chopped mango gently into the batter. Divide the batter evenly into twelve prepared muffin cups.
Bake at 400° F until golden, about 20-25 minutes. Remove the mango muffins from the cups and place on a wire rack to cool slightly. Eat them while they are warm with both butter and freshly whipped cream.
1 cup whipping cream
2 tbs powdered sugar
1 tsp vanilla
Add ingredients together in a cooled glass bowl. Whip on high until the liquid firms to create peaks. Dollop on top of a warm muffin just before you bite into it!
This recipe was first published in The One Year Mother-Daughter Devos by Dannah Gresh with Janet Mylin, which gives 365 devotions for you and your tween to connect and dig into God’s word together!