Peanut Streusel Mango Muffins
Peanut Streusel Mango Muffins might be just the morn meal you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 263 calories, 5g of protein, and 7g of fat per serving. Only From preparation to the plate, this recipe takes about 45 minutes. A mixture of butter, salt, firmly brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Stir together chopped peanuts, peanut flour, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 3 1/2 tablespoons melted butter until mixture is crumbly.
Stir together baking soda, next 3 ingredients, and remaining 1 1/2 cups all-purpose flour in a bowl.
Process mango in a blender or food processor 15 to 20 seconds or until pureed.
Pour puree into a measuring cup to equal 1 cup. (If necessary, discard any remaining puree, or reserve for another use.)
Whisk together 1 cup mango puree, granulated sugar, buttermilk, egg, and remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl until well blended. Gradually whisk in flour mixture just until combined.
Place baking cups in a muffin pan. Spoon batter into cups, filling two-thirds full.
Sprinkle peanut streusel mixture over batter.
Bake at 375 for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Gently transfer muffins from pan to a wire rack using a knife or metal spatula, and cool completely (about 20 minutes).
*2 cups frozen cubed mango, thawed, may be substituted.
Note: To make ahead, freeze baked, cooled muffins in a heavy-duty zip-top plastic freezer bag up to 1 month. To reheat, remove muffins from baking cups, wrap in a paper towel, and microwave at HIGH 20 seconds or until thoroughly heated. For testing purposes only, we used 12% fat light roast peanut flour.