Sweet, tropical moist Raspberry Mango Muffins are the perfect late afternoon snack, or breakfast or brunch recipe!
This post was originally created for the Secret Recipe Club, and is a inspired recipe from these Berry Patch Muffins.
She uses blueberries but since we wanted to make them quickly, we settled for Raspberries which we had frozen and stocked up on awhile back and then threw in some chopped mango as well.
Because… why not? Tropical goodness!
And OH MY Goodness, these were good.
They were also perfect for my kids to grab and take with us in the car on the way to practice, which we just did (and when you are reading this, we are on our way to!)
I had some melted butter on mine and not only is it flavorful and delicious, but hearty also.
I am good to go for a couple of hours!
Thanks for a great recipe and I am so happy I got to help with your blog! 🙂
*I’m also a little excited because I am thinking this is going to be a fantastic breakfast tomorrow with my coffee. Yum!
update – these are PERFECT with tea and coffee!
Recipe for Raspberry Mango Muffins
Raspberry Mango Muffins
- ⅔ cup vegetable shortening
- 1 cup granulated sugar
- 3 eggs
- 3 cups flour
- 3 heaping teaspoons baking powder
- 1 teaspoons salt
- 1 cup milk
- 1 cup raspberries sliced in half
- ½ cup chopped mangoes
- Cream the shortening and sugar until fluffy. I love that she used shortening here. It just makes a better muffin.
- Add the eggs one at a time, beating in between each addition.
- In a large bowl, sift the flour, the baking powder and the salt together.
- Add the dry ingredients to the sugar/shortening mix alternating with the cup of milk.
- Mix in between each addition.
- Chop your berries (if you’re doing that) and stir them in gently. I was actually okay with and wanting there to be “small pieces” throughout so I was okay with stirring them and having them break up a little.
- Bake in a greased muffin tin or in cupcake liners at 375 degrees for 15 to 20 minutes