Serves: 5
Total Calories: 462
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
1/4 cup light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup milk
1/2 cup honey
1 large egg
1 teaspoon rum flavoring
1 teaspoon grated lemon peel
GOODIES
3 tablespoons coarsely chopped crystallized ginger
1 (16-ounce) can mango well drained (or enough fresh mango to yield 1 cup puree)

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the crystallized ginger and toss to coat.

3. Purée the mangoes in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the mangoes, and then blend in the wet ingredients by hand.)

4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 462
Calories from Fat: 14

More Recipes from the The Complete Muffin Cookbook Cookbook:
Almond Delight Muffins
Apple-Walnut Crumble Muffins
Apple-iscious Apple Spice Muffins
Apricot-Sesame Muffins
Crazy About Nuts and Seeds
Carrot Conglomeration Muffins
Chai Muffins
Citrus-Poppy Seed Muffins
Cracked-Up Wheat Muffins
Dad's Summer Squash Muffins
Far East Muffins
Lemon Pecan Muffins
Mango with Crystallized Ginger Muffins
Mom's Applesauce Muffins
Orange Cardamom Muffins
Peachy Peach Muffins
Prune Spice Muffins
Seven-Factors-of-Enlightenment Muffins
Spice Muffins with Vanilla Cream Cheese Icing
Triple-Apricot Ambrosia Muffins
Tropical Fruit Muffins