Gluten-Free Mini Mango Muffins
Ingredients:
Dry Ingredients:
| 2 cups | King Arthur Brand Gluten-Free All-Purpose Flour |
| 1 cup | sugar |
| 2 tsp | baking soda |
| 2 tsp | cinnamon |
| 1 tsp | Xanthan gum |
| 1 tsp | baking powder |
| 1/2 tsp | salt |
Wet Ingredients:
| 1/2 cup | canola oil |
| 1/2 cup | butter, melted |
| 1 tsp | vanilla |
| 2 cups | chopped mango |
| 3 | eggs, beaten |
| 1 cup | macadamia nuts (or favorite nut) |
| 1/2 cup | golden raisins |
Instructions:
- Mix dry ingredients together in a large bowl, then make a well in the middle
- Mix wet ingredients together in medium bowl
- Pour wet ingredients into well of dry ingredients and mix together while adding the nuts and raisins slowly into the mixture
- Cover with a clean cloth and let stand for 30 minutes
- Preheat oven to 350 degrees
- Pour approximately 1 tbsp each into mini cupcake holders
- Bake for about 15 minutes or till golden brown in color and knife comes out clean
Recipe submitted by Kumu Rachel Iha