So, the Tuesdays with Dorie folks made Dorie's mango bread a few weeks ago. It looked totally good, but when I saw that Caitlin made muffins instead, I was sold. I am always up for a good muffin recipe! And mangoes were super-cheap at the market that week, a sign of fate that I needed to try these out.
Now, I must say: WATCH THE TIMER WITH THESE. The bread may take 90 minutes, but these muffins are going to take probably a third of that - I say 'probably' because I set my timer for 40 minutes, and out came hard-as-rock muffins. I stuck them in a tightly-lidded container and they softened up nicely by the second day, but they were still kinda brown.
Yummy nonetheless, though! The chunks of mango do a lot to moisten these guys up (you'll see for yourself if you mix up some of this batter), and the flavor is a.m.a.z.i.n.g. I am not a giant fan of deeply spiced things in the spring/summer (I want light and fresh instead!), but these were just delicious and not too heavy, which I loved. Plump raisins, juicy mango, fantastic mix of spices. Once again, Dorie's recipe is a winner...
(adapted from Dorie's Baking: From My Home To Yours)
Ingredients:3 large eggs
3/4 c. flavorless oil, such as canola or safflower oil
2 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. (packed) light brown sugar
2 c. diced mango
3/4 c. golden raisins
Grated zest of 1/2 a lime
Center a rack in the oven and preheat the oven to 350 F. Grease the top of a muffin pan, line muffin cups with paper liners, and put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the muffins from overbaking).
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended — the batter will be very VERY thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.
Stir in the mango, raisins, and zest. Scrape the batter into the muffin cups in pan, and smooth the tops with a rubber spatula.
Bake the bread for 30-40 minutes, or until muffins are golden brown and a thin knife inserted into the center comes out clean. (If the muffins look as if they're getting too brown as they bake, cover tops loosely with a foil tent). Transfer the muffin pan to a rack and cool for 5 minutes before unmolding. Invert muffins and cool to room temperature right side up on the rack.