Peanut Streusel Mango Muffins

Name: Peanut Streusel Mango Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters firmly packed light brown sugar, divided; 6 Tbsps butter, melted and divided; 1 large egg; 473 milliliters all-purpose flour, divided; 118 milliliters granulated sugar; 1 teaspoons ground cinnamon; 118 milliliters low-fat buttermilk; 907 grams medium mangoes (about , peeled and chopped; 59 milliliters light roast peanut flour made with USA-GROWN PEANUTS; 118 milliliters coarsely chopped dry roasted, salted USA-GROWN PEANUTS; 0 teaspoons salt

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

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

All Purpose Flour

Light Brown Sugar

Peanut Flour

Peanuts

Butter

Stir together baking soda, next 3 ingredients, and remaining 1 1/2 cups all-purpose flour in a bowl.

Ingredients you will need

All Purpose Flour

Baking Soda

Equipment you will use

Bowl

Process mango in a blender or food processor 15 to 20 seconds or until pureed.

Ingredients you will need

Mango

Equipment you will use

Food Processor

Blender

Pour puree into a measuring cup to equal 1 cup. (If necessary, discard any remaining puree, or reserve for another use.)

Equipment you will use

Measuring Cup

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.

Ingredients you will need

Granulated Sugar

Brown Sugar

Mango Puree

Buttermilk

Butter

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Place baking cups in a muffin pan. Spoon batter into cups, filling two-thirds full.

Equipment you will use

Muffin Tray

Sprinkle peanut streusel mixture over batter.

Ingredients you will need

Peanuts

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).

Equipment you will use

Wire Rack

Oven

Spatula

Knife

Frying Pan

*2 cups frozen cubed mango, thawed, may be substituted.

Ingredients you will need

Mango

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.

Ingredients you will need

Peanut Flour

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