Pistachio-Mango Muffins
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 165.8
- Total Fat: 5.4 g
- Cholesterol: 20.1 mg
- Sodium: 91.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
View full nutritional breakdown of Pistachio-Mango Muffins calories by ingredient
Introduction
A lower calorie muffin with a light summer taste to it. A lower calorie muffin with a light summer taste to it.Number of Servings: 13
Ingredients
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Nonstick cooking spray
1 1/2 cup flour
2/3 cup oat bran
1/2 cup packed brown sugar
2 t baking powder
1/8 t salt
1 egg (or 2 egg whites)
1/2 cup light sour cream
1/4 fat free milk
2 T canola oil
1 cup chopped fresh mango (or frozen, unsweetened mango)
1/3 cup pistachio nuts, chopped
Optional lime glaze (calorie count includes this):
1/2 cup powdered sugar
1/4 t lime zest
Juice from one lime
2 T nonfat milk (may need to adjust)
Directions
Preheat oven to 400 degrees. Coat muffin pan with cooking spray.
In a large bowl combine flour, oat bran, brown sugar, baking powder and salt. Make a well in mixture and set aside.
In another bowl whisk egg, sour cream, milk and oil. Add egg mixture to dry mixture and stir until just moistened. Fold in the mango and nuts.
Spoon batter into muffin tin about 3/4 full. Bake for about 18 minutes.
While the muffins are baking, prepare lime glaze by combining powdered sugar, lime juice, zest, and milk until a desired glaze consistency forms. Once muffins are baked and mostly cooled. Dip tops of muffins in glaze. Makes 12 muffins (but I had batter extra for a 13th).
Number of Servings: 13
Recipe submitted by SparkPeople user SPARAXIS.
In a large bowl combine flour, oat bran, brown sugar, baking powder and salt. Make a well in mixture and set aside.
In another bowl whisk egg, sour cream, milk and oil. Add egg mixture to dry mixture and stir until just moistened. Fold in the mango and nuts.
Spoon batter into muffin tin about 3/4 full. Bake for about 18 minutes.
While the muffins are baking, prepare lime glaze by combining powdered sugar, lime juice, zest, and milk until a desired glaze consistency forms. Once muffins are baked and mostly cooled. Dip tops of muffins in glaze. Makes 12 muffins (but I had batter extra for a 13th).
Number of Servings: 13
Recipe submitted by SparkPeople user SPARAXIS.
