Categories: April+2010, Breakfast. quick breads. healthy, try*this

Ingredients

• Ingredients
• 2 large eggs
• 1 cup nonfat buttermilk
• ⅔ cup brown sugar
• 4 tablespoons Filippo Berio Light Olive Oil
• 1 teaspoon vanilla extract
• 1 cup pastry flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 11/2 teaspoons kosher salt
• 2 cups diced mango
• 1/2 cup chopped toasted walnuts, plus more for topping if desired

Directions

1. Preparation

2. Preheat oven to 400°F for muffins, mini loaves, and mini bundts—or 375°F for a large loaf. Coat pan(s) with cooking spray.

3. Whisk eggs, buttermilk, brown sugar, olive oil, and vanilla in a large bowl until well combined. In another bowl, whisk together the flours, baking soda, and salt. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add mango and walnuts. Stir just to combine; do not overmix.

4. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 minutes for muffins or mini bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Before serving, let muffins and mini bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

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