I’m having a pretty hard withdrawal from paradise. I keep awakening, hoping to step out to see THIS; the mint colored ocean, bright sunshine, majestic mountains, palm trees, tranquil blue lagoons and schools of brightly colored fish.
So, you can imagine my disappointment then when I wake up to a loud screeching alarm, a puppy whining and 37 degree temperatures. It’s a little disheartening to say the least. To curb my post paradise blues, I’m sharing a taste of the tropics in the form of a whole wheat mango muffins recipe.
I love mango . (Brick, do you really love the lamp, or are you just saying that because you saw it? I LOVE LAMP!) It’s probably the best fruit in the world. For one, it’s a beach vacation in each muffin. Every soft, fleshy, fruity and sweet bite transports you to a perfect sandy beach, complete with aqua waters, hot salty air and an endless sea of palm trees. It’s hard to eat a mango and not feel anything but serenity and warmth. That’s definitely how i feel after each bite of these moist and fluffy whole wheat mango muffins.
I want to scream my love for this recipe from the rooftops. Broadcast it over the radio and TV. These are the kind of muffins I’d stick in a basket and welcome the new neighbors with. These are the muffins that I’d enter into baking contests and bake sales. These are definitely the muffins I’m making for our Easter brunch.
I think what makes these so bleeping amazing is their simplicity. They only have a handful of ingredients, no preservatives or weird enhancements. They are just purely, simply delicious. Which is exactly the kind of food they have in the French Polynesia. No weird ingredients, boxed cake mixes or flours, just fresh, caught from the land food seasoned with limes or coconuts. I think we could all learn some lessons from this muffin here when we are meal planning or blogging, don’t you think? Keep it simple and you know it’ll be good.
Calories: 116.67 Fat: 0.8 grams Carbohydrates: 24.5 grams Fiber: About 1 gram Protein: 3.6 grams Weight Watchers Points: 3