Carrot Muffins with Dried Mango

Delicious carrot muffins with dried mango and chocolate chips. For this recipe you don't need a mixer or anything complicated, it's easy to prepare and if you don't have dried mango you can add raisins, or any dried fruit that you have on hand. I distributed and baked the mixture between mini muffins and regular muffins. I only have one baking pan of mini muffins, so I put the rest of the mini muffins in the regular muffin pan. Shown in the picture below.

Portions: 36 mini y 7 regulars Prep time: 30 mins Cooking time: 15 mins Total: 45 mins

Ingredients:

1 ½ cup whole wheat flour

½ cup cane sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ cup dried mango, diced

3 cups shredded carrots

3 tablespoons lemon juice

3 eggs

½ cup melted butter (1 stick)

1 teaspoon vanilla

¼ cup mini chocolate chips

Preparation:

1. Grease a muffin tin or use muffin liners, you can also grease and flour a cake pan.

2. Preheat oven to 350 F

3. In a bowl, mix all dry ingredients except the chocolate chips

4. Add the grated carrots and diced mango, mix well

5. In another bowl mix the rest of the ingredients, except the chocolate chips

6. Incorporate the two mixtures

7. At first it will seem that the mixture is a little dry, mix a little more until all the ingredients are incorporated

8. I first used half of the mixture and added mini chocolate chips to the other half

9. Fill each muffin tin to no more than ¾ of its capacity

10. Bake at 350 F for about 15 minutes

11. Insert a wooden toothpick in the center of the muffin and if it comes out clean or with a few crumbs it means it's done!

12. Let cool before eating