Beth Morey, Writer + Artist

So, mango salsa muffins. What's not to like about the idea? Mango salsa (actually, the specific salsa I used in the manufacturing of these muffins is mango peach salsa, bought at Costco) is my favored kind of salsa right now, and we already know of my muffin fetish. So mango salsa plus muffin must equal taste bud bliss, right?

Maybe. This particular batch of mango salsa muffins did not turn out as pleasing as I had hoped. In hindsight, perhaps I should have stirred the salsa throughout the batter instead of filling the muffins with it. Also, the filling in itself did not go quite as I had planned. I either couldn't get enough salsa in each muffin's center to result in much of a yummy surprise, or I put in too much salsa and the centers turned somewhat soggy. Also, I used whole wheat flour for these muffins, and in hindsight a white flour would probably be lighter in both taste and texture.

That's not to say that these muffins are completely without merit, however. I enjoyed my test muffin, freshly emancipated from the oven, served with a dollop of fat free Quark. It would also have gone nicely with an extra, external side of mango salsa and perhaps a little cheddar cheese melted over the top for a savory breakfast treat. Also, the kind friends and family that accepted a muffin or two complimented my efforts. However, when I tried a second muffin a few days later, I thought the centers tasted bitter and just off. Perhaps they need to be refrigerator or frozen, or just warmed up.

These muffins were quite a fun adventure, but in the end I felt disappointed. I will not enter this recipe for participation in the May round of the Royal Foodie Joust at The Leftover Queen, but I will share it with you, dear reader and fellow muffin connoisseur!

Mango Salsa Muffins

2 eggs (or 1/2 cup egg substitute)
1/2 cup applesauce
1 cup skim milk
1/3 cup brown sugar
1/2 cup quick cooking oats
2 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cardamom
1/2 tsp cinnamon
mango salsa of your choice
canola oil cooking spray

Preheat the oven to 400 degrees Fahrenheit.

Stir the eggs, applesauce, milk, sugar, and oats together. In a separate bowl, mix the flour, baking soda and powder, cardamom, and cinnamon.

Mix the two bowls together, stirring until just combined.

Grease a muffin tin with the cooking spray.

Fill each muffin cup half way with batter. Make a thumb print-sized imprint in the center of each cup. Spoon approximately 1/2 to 1 tablespoon of mango salsa into each indentation. Cover the salsa with batter.

Bake for twenty minutes, or until the muffin tops are browned and an inserted toothpick comes out clean.

Serve with your favorite garnish. Try sour cream, quark, cheese, or yogurt!