Miniature Mango Snack Cakes

Welcome to Tuesday, the appointed day of my weekly baking club, wherein we create one of Dorie Greenspan's stellar recipes and report back. Today's assignment: Mango Bread.

I know I like zuchinni bread, pumpkin bread, carrot bread, and banana bread, so even though I hadn't tried mango bread, I was pretty sure it would be cute and loveable. Except, I have one little gripe with these moist quick breads: they seem like health food and yet they call for vast amounts of fat. Now, I'll make donuts and cookies and not bat an eye, but in those cases you know exactly what you are getting yourself into. But doggone it, if something seems good for you, then it ought to be. Since this week's mango bread called for 3/4 cup of oil, I thought I'd shake things up a little. I made a 1/3 batch into little miniature "snack cakes," since portion control is vital with my eat-it-till-it's gone MO. Plus, I swapped a little of the oil for buttermilk to trim some of the fat. I also used dried mangos, because my parents had some in their cupboard across the street. I borrowed them last night when they were out to dinner wiwth friends. By the way Mom, can I borrow your dried mangoes? OK, thanks. And now that I have them, I think I want some in a salad, so you may not get them back right away. Thanks again. These snack cakes were really yummy. The mango flavor wasn't pronounced, but present. They tasted like little gingerbread spice cakes with a touch of the tropics. They'd be lovely for breakfast, an afterschool snack, or for a casual dessert like we had last night. Come on back tomorrow for a Max and Ruby raspberry fluff birthday cake.

Money Saving Tips: Keep a big bag of dried mangoes on hand from Costco. They're great for snacking and baking. It's especially cheap if you can take them for free out of your parent's cupboard. Ahem, thanks again, Mom.

Miniature Mango Snack Cakes

Estimated Cost: $1.50 for 24

1/4 cup orange juice

1/2 cup dried mangoes, chopped

1 egg

2 tablespoons canola or vegetable oil

2 tablespoons buttermilk or milk

3/4 cup plus 2 tablespoons flour (I used half whole wheat)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ginger

1/4 teaspoon cinnamon

pinch of salt

1/3 cup sugar

1/4 cup brown sugar

Preheat oven to 350 degrees. In a small microwaveable boil, bring orange juice to a boil. Add mangoes and let sit for ten minutes. Line a mini muffin pan with paper liners and spray the top with cooking spray. In a small bowl, whisk together the egg, oil, and buttermilk. In a separate bowl, combine flour, powder, soda, ginger, cinnamon, salt, sugar, and brown sugar; mix until well combined. Add egg mixture to dry ingredients; batter will be thick. Stir in mangoes and orange juice. Pour mixture into prepared muffin cups and bake for 12-18 minutes, or until puffed and brown. They may rise up and fall back down, and that's OK. Sprinkle with powdered sugar if desired.

Coming Tomorrow:

Raspberry Fluff Cake