MultiGrain Mango Ginger Muffins

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

Makes 12 regular sized muffins

Ingredients:

• 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 xylitol or Splenda for Baking (or 1/4 cup sugar &
  1/4 cup Splenda – but it tastes better with xylitol)
• 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)

Preparation:

Heat oven to 375ºF, 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.

 

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