Many of you have been telling me that you’re using Freakin’ Flamingo jams and marmalades in ways that have nothing to do with toast, but that’s no surprise to me – I’m doing the same. Today, I mixed some of my Piña Colada Jam (part of “The Cabana Collection“) into muffin batter, and ended up with a light, sweet muffin that’s just full of tropical flavor. Perfect for breakfast, snack time, or even dessert!

I’m also guest-posting over at Restless Chipotle! Many of you know the fabulous and talented Marye Audet. She’s one of my great friends – always ready with support and a good word – so when she asked me to give her a day off, I was more than delighted to help out. So, please stop by and check out the Piña Colada Chicken I cooked up, just for her! And you!

But, I’m taking these babies to the Miami Food Swap tonight!

Piña Colada Muffins
(makes 14 regular/small – not mini – muffins)

Ingredients:

3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3 large eggs
1 tsp. vanilla extract
4 Tbs. Freakin’ Flamingo Piña Colada Jam
1 cup sugar
1 cup vegetable oil (I used canola)
1 cup pineapple juice

Preparation:

Preheat oven to 375º F. Prepare regular-sized muffin tin by inserting cupcake liners or by spraying lightly with cooking spray (if using good non-stick pan, you can skip this step).

In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together all the rest of the ingredients.

Pour the wet ingredients into the dry, and stir by hand to combine well.

Fill each muffin cup nearly to the top and bake for 17 – 20 minutes. They’re done when a wooden skewer or toothpick poked into the center comes out clean.

Have you been playing with your Freakin’ Flamingo? If you have, drop me a line at FreakinFlamingo @ att{dot}net! Include a photo and the recipe or link to your recipe, and I’ll feature it in the Freakin’ Flamingo Newsletter!

Sign up for the Freakin’ Flamingo Newsletter and get lots of perks at the website, in person when I’m at the South Miami Farmers Market, and links to recipes, just like this!

Now go visit me at Restless Chipotle!

Speaking of mangoes…

I was inspired last week by Elle’s Brown Butter Maple Blueberry Muffins, to try and make a version with less sugar and more good stuff that MJ (the hubs) can snack on that won’t completely sabotage his diabetes type II diet (he’s down 35 pounds and 2 pants sizes!). Please don’t make me use the word healthy. Makes it sounds like it’s made out of bark, or something. Anyway, thus was born the MultiGrain Blueberry Maple Muffin. And if you remember, I threatened you with a mango version.

I’ve been waiting all week for the mangoes to come in, and finally! I got several that were perfect! So, without further ado, I give you

MultiGrain Mango Ginger Muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup ground oatmeal
4 Tbs flax seed meal
2 tsp baking powder
1/2 cup Splenda for Baking (or 1/4 cup sugar &
1/4 cup Splenda)
1 tsp. ground ginger
1 cup ripe mango, cut in small dice
1/2 cup Canola oil
1 cup soy milk (I use plain, unflavored, but you can use what you like)
3 eggs (or 3/4 cup liquid egg substitute OR 2 eggs and 1/4
cup egg substitute)
1/2 tsp salt
4 Tbs candied ginger, finely chopped (optional)

Heat oven to 375, and lightly grease a muffin pan.

In a large bowl, sift together the flours, flax seed meal, baking powder, ginger, and Splenda.

In a smaller bowl, toss the diced mango with 1/4 cup of the flour mixture.

In another bowl, whisk the oil, soy milk, eggs, and salt.

Pour the wet mixture into the dry mixture, mix until just barely combined, and fold in mango and candied ginger (if using).

Fill the muffin cups about 3/4 full and bake for 20-25 minutes.

A toothpick poked in the center should come out clean.

Makes 12

Damn you, Elle, for getting me on this muffin kick! Okay, not really…