These moist Mango Muffins are filled with delicious flavours & textures.
Author: Jeanine Friesen
2 cup all purpose gluten-free flour blend (see NOTE)
1/2 teaspoon xanthan gum
2 teaspoons baking soda
1 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup apple sauce
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 mangoes, peeled, seeded and pureed (leave some chunks though, about 1 1/3 cup total)
1/2 cup raisins
1/2 chopped walnuts (optional)
1/2 cup shredded coconut
Preheat oven to 350 degrees F. Grease or line muffin tin with paper liners.
In a large bowl, sift together the flour, xanthan gum, baking soda, baking powder, salt and cinnamon. Set aside.
Whisk together the apple sauce, oil, sugar, eggs, lemon juice, vanilla and pureed mango.
Stir the wet ingredients into the dry ingredients, just until moistened. Stir in the raisins, walnuts if using, and coconut.
Scoop or spoon into prepared muffin tins (I like using different size cookie scoops for different sized pans). Bake in preheated oven for 20-25 minutes (or 15 minutes for mini muffins), or until a toothpick inserted into the center of the muffin comes out clean.
Remove from oven, and allow to stand for 5 minutes before removing from baking pan to wire rack to cool completely. Store cooled muffins in an air tight container on the counter. Muffins also freeze very well.
Gluten-free Flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/gluten-free-mega-mango-muffins.html