Monday, May 14, 2012

Raspberry Mango Muffins

These muffins make me smile.  They are moist, fruity, healthy and delicious.  The greek yogurt base adds a protein punch that will keep you fuller, longer.  They are a spin off of my strawberry lemon poppyseed muffins, and dare I say it, I might like them even better!  It might be the white chocolate chips that get all melty.  The raspberry greek yogurt gives just a hint of raspberry flavor without being overpowering.  Pretty much a perfect little breakfast.

Raspberry Mango Muffins
servings: 12 muffins

  • 1 c all purpose flour
  • 3/4 c whole wheat pastry flour
  • 3/4 c sugar
  • 1 t baking powder
  • 3/4 t baking soda
  • 1/4 t salt
  • 1 t vanilla extract
  • 1 egg
  • 6 t canola oil
  • 1 6 oz container raspberry greek yogurt
  • 2 ripe mangoes, peeled and chopped
  • 1/2 c white chocolate chips


-Preheat oven to 375 degrees
-Mix flours, baking powder, baking soda, and salt in a large mixing bowl
-Mix sugar, egg, canola oil, vanilla and yogurt in a bowl
-Add wet to dry, stirring until just combined
-Stir in mango and white chocolate chips
-Scoop into muffin pan that's been sprayed with cooking spray (I used an ice cream scoop to do this)
-Bake 20 minutes, until top is golden brown

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At May 15, 2012 at 10:25 AM , Blogger Fashion Meets Food said...

These muffins sound amazing! I am definitely going to give the recipe a try. I am your newest follower. xo

At May 15, 2012 at 10:44 AM , Blogger What's Annie Making? said...

Thank you so much! I hope you enjoy them as much as we did (I'm on batch #2 right now because they didn't last long :) )


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Raspberry Mango Muffins