Raspberry, Mango, and Ginger Muffins

Raspberry, Mango, and Ginger Muffins by We are not Martha
Makes 12 muffins

• 1 3/4 cups all purpose flour
• 3/4 cups sugar
• 2 teaspoons baking powder 
• 1/2 teaspoon salt
• 1/2 cup low fat milk
• 1/3 cup cinnamon apple sauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries, coarsely chopped
• 6 dried mango slices, roughly chopped
• 3 tablespoons finely chopped candied ginger
• 2 tablespoons raw sugar for topping, optional 


1) Preheat the oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.

2) In a mixing bowl, combine the flour, sugar, baking powder and salt. 

3) In a measuring cup or bowl, whisk the milk with the oil, eggs, and vanilla extract. Slowly begin folding the egg mixture into the dry ingredients until combined without over-mixing. 

4) Fold in the raspberries, mango, and ginger. 

5) Slowly pour or spoon the batter into the prepared muffin tins and top with raw sugar.

6) Bake for 22-25 minutes or until a toothpick runs clear and transfer to a wire rack to cool for 15 minutes.