I love to try muffins. I find them a convenient snack or breakfast item! I found this recipe Created by Joy Baur, RD for EveryDay Health.
These are particularr to people who are challenged by Chron's disease.
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Mango Ginger Muffins
Developed by Joy Bauer, RD, for Everyday Health
½ cup natural unsweetened applesauce
½ cup skim milk
Ό cup canola oil
4 egg whites
½ cup packed dark brown sugar
1 teaspoon vanilla
1 tablespoon grated fresh ginger (may substitute 1 ½ teaspoons ground ginger)
2 cups whole-wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoon baking soda
Ό teaspoon kosher salt
1 cup peeled, finely chopped mangoes, fresh or frozen (see tip)
Note: If youre experiencing a flare-up, use all-purpose flour. Substitute lactose-free milk or soymilk if you are
having difficulties digesting lactose.
Preheat the oven to 350°F. Prepare a muffin pan with muffin liners and spray with oil spray.
In a large bowl, mix together the applesauce, milk, canola oil, egg whites, sugar, and vanilla.
In a medium bowl, add the flour, baking powder, baking soda, and salt, and stir with a whisk
until the ingredients are evenly distributed.
Sprinkle the flour mixture over the batter and fold together delicately, making sure to not overmix.
Fold in the mango. Spoon the batter into the prepared muffin cups. Bake for 25 minutes,
or until an inserted toothpick comes out clean.
Muffins can be frozen in a sealed freezer bag or individually wrapped for up to two months.
For best results, freeze muffins immediately after baking and cooling to room temperature.
Tip: For best results, pulse cubes of mango in a food processor until finely chopped but not mushy. Or,
repeatedly run a knife back and forth over the cubes of mango until they are finely chopped.
Calories: 170, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg,
Total Carbs: 29 g, Fiber: 3 g, Sodium: 160 mg
Healthy Recipes From Joy Bauer www.EverydayHealth.com
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