Mango Muffins Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins studded with fresh mango and warmed with cardamom and nutmeg, sweetened with condensed milk. These muffins are slightly healthier with whole wheat flour while remaining moist and aromatic. Enjoy for breakfast or as a snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup whole wheat flour (- 120 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 small pinch salt (- if using salted butter skip adding salt)
- 1 mango (large-sized Alphonso Mango - 230 to 240 grams or ½ cup tightly packed chopped mangoes)
- 2 to 3 green cardamoms (- seeds kept and husks removed)
- ⅛ teaspoon nutmeg powder (or 2 pinches nutmeg powder)
- 3 tablespoons raw sugar (or regular sugar)
- ½ cup chopped butter (cold, unsalted or salted butter - 75 grams)
- ½ cup sweetened condensed milk
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 144mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 66mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.