Mango Muffins


In an effort to stay within a reasonable grocery budget, we are limiting our cereal intake to one box a week. (American brands can cost up to $10/box!) That means I need to make breakfast 5-6 times a week. Because I’m not a morning person (in other words, I don’t like to think before I have my cup of tea), I decided to put us on a little weekly breakfast schedule. Here it is:

Sunday: something baked (back-up: cereal)

Monday: bacon and eggs (no sliced bread means no toast)

Tuesday: pancakes

Wednesday: bacon and eggs (scrambled this time!)

Thursday: baked oatmeal

Friday: cereal

Saturday: breakfast casserole, omelets or something to make eggs taste a little different (back-up: yogurt)

This morning, we had Mango Muffins. They were so yummy that I had to share the recipe. Mangoes are local and super cheap, so I could make these anytime. For you all in the States, it might be a treat to have once in a while…I can’t remember what the price per pound is in PA. Enjoy!

Mango Muffins

Puree mangoes to make 2 cups (about 4 mangoes)

2 cups flour

1 1/2 cups sugar

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

Stir ingredients then add mango, 1/4 cup oil and 1/2 tsp vanilla (or lemon) extract. Bake @ 350 for 25-30 minutes.


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