Feeling really stretched for time this week, I started with a recipe from a trusted source, Jenn at The Whole Kitchen. I modified her Chocolate Ginger Muffins just a bit and came up with these Mango Mocha Muffins. I love the original recipe, chocolate and ginger are two of my favorites, and really appreciate that it is also dairy-free. While I eat my share of dairy products, my next half marathon is quickly approaching and I am limiting dairy for awhile to help keep my asthma in check. Thanks, Jenn, for sharing another amazing recipe, one that fits so well into my current plan!
Mango Mocha Muffins, makes 16 muffins
(inspired by This Recipe, from Jenn Sutherland)
2 large eggs (I used 3 farm fresh eggs, because they seem a little small this time of year)
1/3 cup canola oil
1 cup light brown sugar, packed
1 cup canned pumpkin puree
1 T. vanilla extract
1 3/4 cups of my favorite gluten-free flour blend
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
1 t. guar gum
1/4 t. cinnamon
1 t. ground ginger
1/3 cup Scharffen Berger unsweetened cocoa powder
1 t. instant Espresso crystals dissolved in 1 t. hot water (I use Trader Joe’s)
1/3 cup finely chopped dried mango
2 heaping T. Scharffen Berger roasted cacao nibs
16 small pieces dried mango
1/2 of a 3 oz. Scharffen Berger Mocha Chocolate bar
Preheat oven to 350 degrees.
Line 16 cavities of a muffin tin with cupcake papers or oil the tin if you prefer to not use papers.
In bowl of stand mixer, blend eggs on low until blended. Add canola oil, mixing until blended. Incorporate brown sugar, beating until smooth. Next add vanilla, liquid coffee mixture and pumpkin. Mix until smooth. Add flour, baking soda and powder, guar gum, salt, cinnamon and ginger. Mix until batter is smooth. Add chopped mango pieces and cacao nibs, mixing just to combine.
Fill each cavity of the muffin tins with a scant 1/3 cup of batter. Bake at 350 for 22-25 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin for 5 minutes, then remove to cooling rack.
While muffins cool, melt 1.5 ounces (half of a large bar) of the Mocha Chocolate. Chop it into small pieces for quicker melting. You can melt the chocolate in a double boiler or in the microwave. I heated mine in the microwave for 30 seconds, stirred, then heated for another 30 seconds. After the chocolate is melted, you can clearly see tiny pieces of coffee!
On a piece of wax or parchment paper, count out 16 pieces of dried mango. Dip each piece in melted Mocha Chocolate and place on paper to cool. When the chocolate begins to set up, but is not completely hardened, insert the mango pieces into the tops of muffins. Doing this while the chocolate is still slightly soft allows it to harden and attach to the muffin.
Thank you again, Jenn, for providing a terrific starting point for these muffins. Your recipes are always a delight!