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Mango Muffins
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1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp. vanilla
4 tbl. butter, melted and cooled
1-1/2 cups diced ripe mango
2 cups flour
1/2 cup sugar
1 tbl. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Topping:
1/3 cup chopped unsalted macadamia nuts
1/4 cup flour
1/4 cup light brown sugar
1/4 tsp.cinnamon
2 tbl. butter,softened
Preheat oven to 400 degrees
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 the center emerges with just a few crumbs clinging to it. Cool in pan
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