These Mango Muffins are a delicious twist on the classic muffin. With ripe mango, a touch of ginger and nutmeg, and a sweet mango glaze, they're a simple and tasty treat for any time of day.
如何製作芒果鬆餅
備註: 下面的食譜卡提供了完整的說明。
In a medium bowl, combine the powdered sugar and mango: set aside. Preheat oven to 350 °F (176.67 °C). Spray a 12-cup non-stick muffin tray with non-stick cooking spray or line it with paper liners. 擱置。
將自發粉、小蘇打、薑和肉荳蔻放入中等大小的碗中,過篩。 擱置。 將酪梨油、糖和香草精放入大碗中混合 直至合併。 接下來,加入雞蛋(一次一個)攪拌直至混合。
加入芒果果肉攪拌直至混合。 逐漸加入乾成分,輕輕折疊或用攪拌器攪拌直至混合。*不要過度混合!
將麵糊分成 12 個鬆餅杯。 烘烤 18 至 20 分鐘或直至呈圓頂狀並呈金黃色。 讓它完全冷卻,然後淋上毛毛雨或用芒果釉覆蓋它們。
相關食譜:
食譜
芒果鬆餅
These Mango Muffins are a delicious twist on the classic muffin. With ripe mango, a touch of ginger and nutmeg, and a sweet mango glaze, they're a simple and tasty treat for any time of day.
成份
說明
- 對於芒果釉: 在一個中等大小的碗中,將糖粉和芒果攪拌在一起:放在一邊。 將烤箱預熱至 350 °F (176.67 °C)。 在 12 杯不粘鬆餅托盤上噴灑不粘烹飪噴霧或鋪上紙墊。
- 對於芒果鬆餅: 在一個中等大小的碗中,將自發麵粉、小蘇打、生薑和肉荳蔻篩在一起。 擱置。 在一個大碗中,將鱷梨油、糖和香草精攪拌均勻。 接下來,加入雞蛋(一次一個)攪拌直至混合。
- 加入芒果果肉攪拌直至混合。 逐漸添加干燥成分,輕輕折疊在一起或用攪拌器攪拌直至完全混合。*不要過度混合!
- 將麵糊分成 12 個鬆餅杯。 烘烤 18 至 20 分鐘或直至呈圓頂狀並呈金黃色。 讓它完全冷卻,然後淋上毛毛雨或用芒果釉覆蓋它們。
筆記
如何儲存和重新加熱
儲藏: Allow them to cool completely before placing them in an airtight container or zip-top bag. Store them at room temperature for up to 2-3 days. To extend their shelf life, refrigerate the muffins for up to 1 week. Before storing, ensure the muffins are completely cooled to prevent moisture buildup.
至 再加熱: There are a few options. If you prefer to enjoy them warm, microwave an individual muffin for about 10-15 seconds until it's heated through. Alternatively, preheat the oven to 350°F (176.67°C) and place the muffins on a baking sheet. Warm them in the oven for about 5-7 minutes until they are heated to your liking. Covering them with aluminum foil can help retain moisture if you reheat a larger batch.
提前進行
如何冷凍
將麵糊舀入鬆餅杯中,填充量略高於四分之三。 將配料分成鬆餅,輕輕按壓。 冷凍約3小時直至凝固。 此時,可以將芒果鬆餅放入帶拉鍊的冷凍袋中,並保存長達 2 個月。 準備烘烤時,將烤箱預熱至325 華氏度。將芒果鬆餅放入平底鍋中,烘烤30 至35 分鐘,直至鬆餅呈淺金黃色,並且插入中心的測試儀出來時是乾淨的。
To make these Mango Muffins ahead of time, you can prepare the muffin batter as instructed and store it in an airtight container in the refrigerator for up to 24 hours. When you're ready to bake, simply fill the muffin cups and follow the baking instructions. You can also prepare the Mango Glaze separately and keep it covered in the fridge until you can drizzle it over the muffins once they have cooled. This allows you to enjoy freshly baked muffins with minimal effort when needed.
營養成分
芒果鬆餅
每份的量
卡路里
266
%每日價值*
總脂肪
15
g
23
%
飽和脂肪
2
g
13
%
反式脂肪
0.003
g
多不飽和脂肪
2
g
單不飽和脂肪
10
g
膽固醇
27
mg
9
%
鈉
58
mg
3
%
鉀
70
mg
2
%
碳水化合物
30
g
10
%
光纖
1
g
4
%
糖
14
g
16
%
蛋白質
4
g
8
%
維生素A
226
IU
5
%
維生素C
6
mg
7
%
鈣
14
mg
1
%
鐵
0.4
mg
2
%
*每日百分比值基於2000卡路里飲食。
所有營養信息均基於第三方計算,僅供估計。 每個食譜和營養價值都會根據您使用的品牌、測量方法和每個家庭的份量而有所不同。
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