For this week on Tuesdays with Dorie, I modified the Fresh Mango Bread recipe into a whole wheat muffin recipe. They turned out great!You can find the recipe on Baking with the Boys.
I halved the recipe, which made 8 muffins. I omitted the raisins and used half whole-wheat and half all-purpose flour. I baked them for about 25 minutes. I loved the spices combined with the sweet mango and will definitely make these again!
Liz's Rating: 9/10
Tim's Rating: 8.5/10
I like the whole wheat substitution! I LOVED this bread! They sound like they would be perfect as muffins!
ReplyDeleteYou're back! Were you moving into your new house? Those muffins look really good.
ReplyDeleteYour picture is truly amazing, Liz! The light, the textures and well... okay! The muffins too!!! LOL Everything makes it so mouthwatering! WOW.butobac
ReplyDeleteThat sounds like a really delicious breakfast, ww muffin, with some tea.. mmm...
ReplyDeleteWelcome back! Those look fabulous, and I do happen to have a bag of frozen mango right now....too bad I've already consumed half of it :-)
ReplyDeleteYou and your food have been missed.
ReplyDeleteAww, I love that you made these into mini-muffins. They look just fabulous!! And the whole wheat is a genius idea. Way to make this a bit of a healtier treat ;)
ReplyDeleteGreat idea to use half whole wheat flour! I really need to start doing that. I'm glad these were a hit at your house. We loved them, too!
ReplyDeleteMuffins...perfect.
ReplyDeleteI didn't use raisins either.
I put in cinnamon chips.
Great idea to make muffins!
ReplyDeleteThose muffins look delicious! I love the spice combination too, and even added nutmeg!
ReplyDeleteLovely photo! Glad you enjoyed.
ReplyDeleteWe really enjoyed this one. And the sub of whole wheat flour is nice one, too.
ReplyDeleteWhole wheat!! Great sub. Muffins look perfect.
ReplyDeleteDelicious muffins, the mango flavor is perfect.
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