Raspberry Mango Muffins
Sweet, tropical moist Raspberry Mango Muffins are the perfect late afternoon snack, or breakfast or brunch recipe!
Servings 12
Calories 316kcal
Ingredients
- ⅔ cup vegetable shortening
- 1 cup granulated sugar
- 3 eggs
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoons salt
- 1 cup milk
- 1 cup raspberries sliced in half
- ½ cup mangoes chopped
Instructions
- 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
Nutrition
Calories: 316kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 43mg | Sodium: 325mg | Potassium: 106mg | Fiber: 2g | Sugar: 19g | Vitamin A: 170IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg