Time for another great shredded wheat recipe! This one makes use of a tasty yogurt from Colorado called Noosa. A friend introduced me to it last fall and it is wonderful. Its not Greek style and no,..its not nonfat, but it is incredibly delicious! They have a mango one and it is heavenly (you’ll want to lick the container)! I thought I could pair this with Naked Juice’s Mighty Mango (also marvelous) and come up with a great flavor for a muffin. Something tropical to help us through the cold winter.
Since the yogurt is full fat I didn’t add any oil. And with so much fruit juice only a little raw sugar. I also added some sliced almonds for some crunch. They are baking right now and the aroma is making me crazy! They smell so good it has brought my son up from the basement. The combined mango components worked great together. These muffins have a definite mango punch….ahh! You can almost see the palm trees!
2 cups whole wheat flour
1 cup AP flour
2 cup shredded wheat crumbs
1 1/2 Tbs baking powder
1 Tsp fine grain salt
1 cup sliced almonds
8oz container of Noosa mango yogurt, stirred
15 oz container of Naked Mighty Mango juice blend, well shaken
1/4 cup lowfat milk
1/3 cup raw sugar
Preheat oven to 400 F
In a medium bowl, combine flours, shredded wheat, baking powder, salt, and almonds. Set aside.
In your electric mixer’s bowl, beat together mango juice, mango yogurt, milk, sugar and eggs until eggs are well incorporated and sugar has dissolved. With mixer on low speed, gradually add dry ingredients and beat until combined. Use an ice cream scoop to portion batter into muffin tins. Bake for 25 minutes or until golden. Makes 24 muffins. Enjoy!
We freeze these for everyday snacks and box lunches. Try them soon to get your own tropical buzz! Be sure and check out all my shredded wheat recipes….they have their own category!