Missionary Sherri's Warm Mango Muffins

By Hannah Price

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Looking for a warm winter treat? We got this recipe from one of our missionary friends, and it is delicious! Working together to bake something special is great mother-daughter bonding time, and she'll love these sweet, simple muffins. Here's a hint: they're best when they're warm right out of the oven!


Mango Muffins 

1 large ripe mango, diced small

2 cups all-purpose flour

1/2 cup sugar

1 tbs baking powder


1/2 tsp salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs, beaten

1 tsp almond extract

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Combine milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Add the milk mixture to the flour mixture; stir until moistened. Stir the chopped mango gently into the batter. Divide the batter evenly into twelve prepared muffin cups.

Bake at 400° F until golden, about 20-25 minutes. Remove the mango muffins from the cups and place on a wire rack to cool slightly. Eat them while they are warm with both butter and freshly whipped cream.


Whipped Cream

1 cup whipping cream

2 tbs powdered sugar

1 tsp vanilla

Add ingredients together in a cooled glass bowl. Whip on high until the liquid firms to create peaks. Dollop on top of a warm muffin just before you bite into it!


This recipe was first published in The One Year Mother-Daughter Devos by Dannah Gresh with Janet Mylin, which gives 365 devotions for you and your tween to connect and dig into God's word together!



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