I wanted to make something different and something I haven't heard of before. I saw a jar of mango chutney on the shelf at the store and thought..'Why not put some mango chutney in with corn muffins?' It gives the muffins a nice sweet kick! Top off the warm muffins with some Ginger Mango Butter!
Mango Chutney Corn Muffins
1 c. yellow corn meal
1 c. whole wheat pastry flour
2 tsp. baking powder
1/2 c. prepared mango chutney
1/2 c. non-dairy milk
3 TBSP. applesauce
2 TBSP. pure maple syrup
Heat oven to 350 degrees. Line a cupcake pan with 10 cupcake liners.
-In a large bowl, whisk all the dry ingredients together.
-Add the wet ingredients. Stir until combined
-Equally distribute the batter into the prepared cups.
-Bake for 20 minutes or until toothpick comes out clean.
-When cooled, store in a airtight container
In the meantime, make the Ginger Mango Butter.
Ginger Mango Butter
1 c. chopped mango, fresh or frozen, thawed
1 TBSP. powder sugar
1 tsp. corn starch
1/4 tsp. ground ginger
-Mix all ingredients in a food processor until smooth.
-Store unused portions in the refrigerator.