This is an unusual cornbread muffin I adapted after years of mucking around. You'll get tons of texture, fruity bits and grain punch . . . and room for creativity! I've used fresh figs, dried cherries or whatever is handy instead of the mango. Enjoy!
Yum! Hearty texture, not too sweet, not too banana-y. These could be served for breakfast, or in place of typical cornbread muffins at dinner time. Delicious with butter, of course! I used one cup fresh mango because I already had some on hand. For half the batch I tossed in 1/4 cup of cranberries and topped with sliced almonds. I loved the addition of almonds, but the cranberries made the flavors too confusing. I will be making this easy recipe again. ** Next time I will replace the couscous with quinoa so they'll be gluten free! - 01 Sep 2009 (Review from Allrecipes USA and Canada)
Surprisingly good! I was looking for a way to use up my dried mango that the kids wouldn't eat on its own and thought I'd give this a shot. These are moist and delicious. Not too sweet, but sweet enough to eat on their own. They'd be great with butter or jam. I used about 3/4 cup of dried mangoes, since I wanted to use all I had, followed the recipe completely other than that. Next time, I'll take the other reviewer's advice and use quinoa in place of the couscous for gluten free and a little extra protein. Thanks! - 10 Oct 2010 (Review from Allrecipes USA and Canada)
I was honestly expecting this recipe to flop, but it turned out great. I made it as a bread instead of muffins. I used half apple butter/half oil and added a tsp of cinnamon. Also used chopped fresh pear because I was out of dried mangoes. The exture is dense, moist, and anything but "gritty". This bread made great French toast the next day. I'll probably add some nuts next time. Thanks Rachel D! - 05 Apr 2010 (Review from Allrecipes USA and Canada)