There’s a lot going on in that title, let alone the muffin! I had several mangos that were ripe, according to my P.S. (Produce Supplier/hubby) and I had no idea what to do with them. Mangos are his forte, not mine. I thought they were vaguely peach-like in taste and left them to his enjoyment. But he’d purchased so many we needed to create mango-y goodness.
I’m not sure why muffins came to mind. Maybe I was craving something made in cute little cups that I’d purchased and not had a chance to use yet. They are mini muffin cups, pink in color, and they were ready for my next muffin creation. I found the recipe for bread pudding muffins on Joy of Kosher’s site and decided to add chopped mangos to the recipe and see what resulted.
My last bread pudding had blueberries added and was made in small jars. Apparently I don’t ever make bread pudding in the usual way! I didn’t like bread pudding at all until I tasted it made with blueberries. Once I was converted, I continued to add fruit to make it one of my favorite comfort dishes.
I peeled and pitted and hacked away at three large mangos until I had them diced into smaller chunks. I correctly assumed they would need to be small chunks as I was going to use about a cup of them in the mini muffins. The rest of the mango chunks were refrigerated until I found other uses for them.
Next I went in search of bread to cube. Having so many breads on hand is often annoying, but I had some mini baguettes that were drying out that would be perfect. I cut up the 7 cups of cubes I needed and placed them in a large mixing bowl.
The recipe calls for soy milk, which is always an item in our fridge. I’m lactose intolerant and keep it on hand for iced coffees. When I read it on the list I was pleased; often I substitute soy milk for milk in a recipe and have to wince and wonder if it will make a difference in the finished dish. Usually it’s ok, rarely do I notice it isn’t quite right for the recipe.
I mixed the bread cubes with the soy milk and let it sit to absorb the liquid for a few minutes.
I beat together the eggs, sugar, vanilla and butter and stirred it into the bread mixture.
I stirred the diced mango into the mixture.
Finally I combined the flour, baking powder, salt, cinnamon, and lemon zest, then stirred it into the bread cube mixture.
I’d sprayed the mini muffin tins with cooking oil, and then filled them using a tablespoon cookie scoop. When they were all filled I slid the pan into my preheated oven and set the timer for 25 minutes.
The muffins toothpick tested clean and they were a golden brown so I removed them from the oven.
I had batter left over from making the 24 mini muffins so I spooned it into 3 small custard cups I’d sprayed to prepare. I baked them after the muffins were done. I assume I didn’t measure my bread closely, and the original recipe hadn’t included mango, which added to the size of the batter as well. No problem, I could have made another pan of mini muffins but I chose to make a couple of larger ones.
I stored them in the fridge and heated them up as we ate them for breakfasts. They were so good, just the right amount of tang from the mango and sweetness from sugar. They were also good with a drizzle of maple syrup over them. I liked that they were small and could be heated quickly and didn’t get overly tough like a larger muffin often does in the microwave.
We also liked them cold, straight out of the fridge for snacks or dessert. The lasted very well for about a week in the fridge, The muffins would probably freeze very well if you wanted to keep them for longer periods of time. I think it would be a great pudding recipe to try with other fruits such as blueberries (my favorite), raspberries or even apples.
Mango Bread Pudding Mini Muffins
7 cups of bread cubes, cut into bite sized pieces
2 cups soy milk
1 cup diced fresh mango
4 eggs, lightly beaten
2/3 cup white sugar
2 tsp vanilla extract
6 Tbsp unsalted margarine, melted and cooled
1/3 cup all-purpose flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 Tbsp grated lemon zest (my favorite part)
Preheat oven to 350 degrees. Spray 2 mini muffin tins and set aside.
In a large mixing bowl, add the bread cubes and the milk. Let stand for 5 minutes.
Stir in diced mango.
Beat eggs, sugar, vanilla, and margarine, then stir into the bread cubes.
In a bowl mix flour, baking powder, salt, cinnamon, and lemon zest. Stir into the bread cube mixture.
Using a cookie scoop or spoon, divide the mixture among the mini muffin cups.
Bake in preheated oven for 25 – 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Store in an air-tight container in the fridge. Warm before serving. Also tastes great with maple syrup.