Mango-Macadamia Muffins

Answer 1

Ingredients

• 1 large egg
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 4 tablespoons butter (1/2 stick) melted and cooled
• 1 1/2 cups diced ripe mango
• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• TOPPING- 1/3 cup chopped unsalted macadamia nuts
• 1/4 cup flour
• 1/4 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter softened
• PREHEAT OVEN TO 400F.
• For topping: Combine all ingredients except butter in a small bowl; MASH in butter with a fork or rub in with your fingertips; chill until needed.
• Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy.
• Using a large spoon, quickly fill muffin wells with batter to the tops. Crumble topping over and bake 25 - 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it. Cool in pan 5 - 10 minutes; loosen muffins and tilt each on its side to cool further. Serve warm or at room temperature.

Yield: 12 muffins