Ingredients for Exotic Mango White Chocolate Brownie Muffins Healthier
- Parsnips
- 15.25 oz (432g) chocolate cake mix (reduce sugar & salt as desired)
- Allspice
- Dried Mango
- White Chocolate Chips
- Strong Black Tea
- Turbinado Sugar
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How to Make Exotic Mango White Chocolate Brownie Muffins Healthier
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
- Peel and chop 1 large parsnip into 1-inch chunks. Place in a medium saucepan, cover with water, and bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until parsnips are very tender. Drain well.
- Transfer cooked parsnips to a blender or food processor and blend until completely smooth. Measure out 15 oz (425g) of parsnip puree and let cool completely.
- In a large bowl, combine 15.25 oz (432g) chocolate cake mix (reduce sugar & salt as desired), 1 teaspoon ground allspice, 1 cup (150g) chopped fresh mango, and ½ cup (113g) white chocolate chips.
- Gently fold in the cooled parsnip puree using a wooden spoon. Gradually add 6 tablespoons (90ml) of strong brewed tea, mixing until a thick, but not dry, batter forms. You may need more or less tea depending on your cake mix and parsnips.
- Spoon batter evenly into prepared muffin cups, filling each about ¾ full.
- Optional: Sprinkle with a tablespoon of granulated sugar (optional).
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. For fudgier muffins, bake for 15 minutes.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
87g
Fat
13g
Carbs
13g
