Pineapple Mango Breakfast Muffins
Try this Pineapple Mango Breakfast Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup canola oil
- 1 cup white flour
- 3/4 cup wheat flour
- 1/3 upsugar ( if you like your muffins sweeter increase this to 1/2 cup)
- 1-8 oz can crushed pineapple drained
- 1 large ripe mango (important that it is ripe and sweet) pitted, peeled and diced
- 7-8 oz plain or vanilla yogurt ( i used greek yogurt)
- additional sugar (about one tablespoon) for top of if desired
- Carbohydrate 243.854603384865 g
- Cholesterol 741.875 mg
- Fat 394.102636762674 g
- Fiber 16.3048332885907 g
- Protein 45.6546000097283 g
- Saturated Fat 185.117446673868 g
- Serving Size 1 1 recipe (1006g)
- Sodium 2227.22466667022 mg
- Sugar 227.549770096274 g
- Trans Fat 21.9860066682002 g
- Calories 4630 calories
Preheat oven to 400 with rack in center of oven.Combine all dry ingredients in a bowl.Make a well in the center of the dry ingredients, place drained pineapple, diced mango, yogurt, eggs and oil in the well. Or just mix the wet ingredients in a separate bowl, then pour all at once into the dry ingredients. Fold the wet ingredients into the dry, just until the flour disappears. Do not over mix.Scoop the batter into a muffin tin that has been greased or lined with cupcake liners. Fill muffin tins about ¾ full. Sprinkle with sugar if desired.Bake for about 15-18 minutes or until tops are golden and muffin springs back when touched lightly.Makes approximately 10-12 muffins.
