Mango Muffins

I sometimes think that people believe low-fat, low calorie recipes are not delicious. I am sure that may be true for some things but as much as I like food, I want to eat things that taste great. I also want to prepare food that my entire family will enjoy so that we can eat healthy together and no one feels deprived. My son loves muffins and in the past I've made some recipes to disguise protein that I've added to the recipe. Last night I decided that since I have two picky eaters in the house (my mom is visiting) I'd make something that I thought everyone would enjoy.

While reading the Sisterhood of the Shrinking Jeans I noticed an great oats and applesauce muffin recipe that inspired me to make these muffins. I didn't have the ingredients needed to make those muffins so I thought about what I had in my refrigerator and searched the internet for recipes that utilized sour cream. Yup, sour cream makes muffins and cakes really moist and I had an entire container of non-fat sour cream on hand! I found a blueberry muffin recipe that I tweaked - you can find the original here.

Moist Mango Muffins

2 cups Unbleached Whole Wheat Flour
1 Tablesppon baking powder

1/2 teaspoon salt

1 egg

2 egg whites

1 cup of sugar (you can substitute 1/4 cup Splenda)

1 1/4 cups Non-Fat Sour Cream
4 tablespoons low fat I Can't Believe It's Not Butter melted and cooled
1 1/2 cups Frozen Mango pieces (I used Trader Joe's)

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PREPARATION

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

3. Add frozen mangos to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

These muffins are so moist it is unbelievable. I used mangos because that is what I had on hand in my freezer but I am sure you could use any frozen fruit that you enjoy. I am not sure of the actual caloric content of my recipe but the original had 160 calories and 9 grams of fat(using butter and full fat sour cream). If I had to guess, I'd say my recipe probably has 13o calories and 3 grams of fat.

Low-fat, low-calorie and delicious! These muffins are going to be added to the cooking rotation in my household and I can always freeze the extras! Although, I don't think there will be any left to freeze!