Mini Mango Breadlets
This morning, I came upon a recipe, I had such good feelings about. The first part of this is that it uses mangoes and we love mangoes and have mangoes, rolling around on the counter. The second is that this is a corn bread but it looks much lighter and turns out to be lighter than my standard cornbread. The mix of flour and corn meal is even.
The blog that I found this on is Ladybird Ln and it is written by two sisters. Carlee is the sister who shared this yummy recipe. They have a weekend linky which I must share this on. Fair is fair.
Mini Mango Breadlets (adapted) I halved the recipe but I am giving you the recipe as I got it. I admit it. I made a mistake by only making half.
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
7 ounces Canola oil instead of the butter recommended (8 ounces butter)
1/2 cup sugar
2 cups milk (I used Rice Milk)
1 mango, chopped
Preheat oven to 350 degrees.
Combine dry ingredients and set aside. Mix oil and sugar. Add eggs and milk.Add in dry ingredients, stir until just mixed. Add mango.
Stir to combine. Pour batter into a greased 9×13-inch pan. Bake 35 to 45 minutes or until toothpick inserted into the center comes out clean. When bread is done baking, sprinkle top with sugar. Serve with softened butter.
Makes 12 servings
I found these aluminum foil muffin-like pans but they are not for muffins. The sides and top are flat and I use these, usually for mini meat loaves. To make this a quick bread rather than a muffin, I used these. They are kind of cute.