Mango Mochiko Muffins
Yields dozen
Breads
By Sharon Bryant, 3rd place winner of Mangoes at the Moana Recipe Contest, Bread and Cake Category
Muffins
- 1 (16-ounce) box mochiko flour
- 4 teaspoons baking soda
- 4 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tablespoon vanilla extract
- 6 large eggs
- 1 cup sour cream
- 4 cups diced fresh mangoes
Frosting
- 1 (16-ounce) box powdered sugar, sifted
- 8 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh mango
- 8 ounces cream cheese, softened
Muffins
- Combine dry ingredients. Add oil, vanilla, eggs and sour cream. Mix together till blended. Fold in mangoes. Fill muffin pans about 3/4 full. Bake 350° for 25 minutes. Cool.
Frosting
- Combine frosting ingredients and frost cooled muffins.
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