Mango-macadamia muffins

 
                          Mango-Macadamia Muffins
 
 Recipe By     : Jim Fobel's Big Flavors (via 4/30/97 DMN)
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Breads/Rolls
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         egg
      1/2  cup           sour cream
      1/2  cup           milk
    1      teaspoon      vanilla extract
    4      tablespoons   butter (1/2 stick) -- melted and cooled
    1 1/2  cups          diced ripe mango
    2      cups          flour
      1/2  cup           sugar
    1      tablespoon    baking powder
      1/4  teaspoon      baking soda
      1/4  teaspoon      salt
                         -----TOPPING-----
      1/3  cup           chopped unsalted macadamia nuts
      1/4  cup           flour
      1/4  cup           light brown sugar
      1/4  teaspoon      ground cinnamon
    2      tablespoons   butter -- softened
 
 PREHEAT OVEN TO 400F.
 
 For topping:  Combine all ingredients except butter in a small bowl; mash in
 butter with a fork or rub in with your fingertips; chill until needed.
 
 Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin
 wells so they won't stick as they rise.  In a large bowl, whisk together
 egg, sour cream, milk, vanilla and melted butter; fold in mango.  In another
 large bowl, stir together flour, sugar, baking powder, baking soda, and
 salt.  Make a well in the center of the dry ingredients and add mango
 mixture.  Fold together just to moisten and evenly blend; the batter will be
 lumpy.
 
 Using a large spoon, quickly fill muffin wells with batter to the tops.
 Crumble topping over and bake 25 - 30 minutes or until a toothpick inserted
 into center emerges with just a few crumbs clinging to it.  Cool in pan 5 -
 10 minutes; loosen muffins and tilt each on its side to cool further.  Serve
 warm or at room temperature.
 
 YIELD:  12 muffins
 
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