White Chocolate Mango Muffins

Whew!

Did anyone else’s kids start school this week??

Let me say it again. . . whew!

It’s been a big long a_ _ whirlwind with all the school and all the prep that goes with it.

I think we’ve finally got it though.

We’re finally settling in and everyone is getting used to the way things are going to jive for 2012-2013.

I think we’ve got only a few little kinks to work out before our well-oiled machine takes off for another year of brain building.

In a couple of days, I think I’ll be able to hit my groove again too.

You know, find my mojo, my niche, my swagger, my flow.

And I’ll start cooking again.

Because, well, I have a little confession to make.

In July, I turbo baked/cooked and stored up my photos to share them with you all through the month of August, because I knew it was going to be crazy and hectic.

And now my stash has dwindled.

But I’m excited. I have all kinds of things – mostly involving flour, sugar, and some kind of fatty dairy product – that I’ve been toying with in my head.

I’ll give you some hints:

Peanut butter, zucchini, chocolate, graham crackers, Nutella, marshmallows, Snickerdoodles, cakes, Cheerios, cookies. . . .

Not in that particular order, and in any possible number of combinations.

So prepare yourself.

Based on how I’m feeling today, I might bombard you with three weeks of sweets.

Probably followed by multiple salad recipes to try to undo the waistband-damage I’ve brought on by the overload of cakes and cookies.

Just sayin’.

But that’s cool with you, right?

You’ll come along for the ride?

So here’s my last little stored-up recipe.

I didn’t change a thing from the original, but to puree the fruit and half the recipe – and they’re delightful.

We’re hitting the end of stone-fruit season one day soon, but this is a perfect way to savor the flavors of mangoes or peaches or nectarines – and I love any recipe that incorporates Greek yogurt. . . you know, protein.

These are thick and substantial too – they’d hold up well in a lunch box.

All in all, they’re a shibby little snack.

Yup. I just said shibby. I spent a little time in Ubandictionary.com this morning – trying to update my cool-kid language.

Although. . . that entry was from 2004.

I never claimed to be cutting edge, did I?

I think my middle guy might have a career in developing urban language though, because shibby is a word that supposedly can be used in any situation you deem appropriate – usually in a positive way.

We have several words like that in our house – our own little family language. All credited to the Middle Guy.

I’ll ask him.

If he’s shibby with it, one day I’ll share some with you.

Meanwhile, maybe you want to try some of these muffins.

😀  Shibby schooling!

White Chocolate Mango Muffins

Ingredients

  • 1 1/2 cups all-purpose flour, plus 2 teaspoons
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter
  • 1/4 cup, plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 6 ounces plain yogurt
  • 1/2 cup diced mango, pureed
  • 1/2 cup white chocolate chips
  • coarse sugar for tops - optional

Directions

Preheat oven to 400 degrees F.

Line a muffin tin with paper liners, or spray with non-stick spray.

Mix flour, baking powder, baking soda, and salt in a medium bowl' set aside.

Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

Add egg, beating well.

Add vanilla and almond extracts.

Beat in half of dry ingredients, followed by a third of the yogurt and the pureed mango.

Add remaining dry ingredients in two batches, alternating with the yogurt/mango mixture, until incorporated.

Add in white chocolate chips and mix only until evenly distributed. Batter will be very thick.

Divide the batter evenly among cups.

Sprinkle tops lightly with coarse sugar.

Bake for 8 minutes, then decrease oven temp to 375 and bake for 10 to 12 more minutes, until golden brown and a skewer inserted in the center comes out clean.

Let cool 3 minutes in the pan before removing and cooling completely.

Will keep for about 4 days, tightly wrapped or covered, and can be frozen.

Source

BARELY adapted, from Confections Of a Foodie Bride

https://www.wherethecookiesare.com/2012/08/23/white-chocolate-mango-muffins/

 

4 thoughts on “White Chocolate Mango Muffins

  1. Why yes, I will be glad to come along for the ride! I was just drafting my next post and complaining about how crazy August has been. And I don’t even have, you know, school for kids, or for myself…

    And I definitely don’t know what shibby means.

    Anyway, the muffins look fabulous!

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