Country Crock Recipes

Banana-Nut Mango Muffins

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

1 cup Shedd's Spread Country Crock® Spread

1-1/2 cups sugar

3 eggs

1 tsp. vanilla extract

1 cup mashed ripe bananas (about 2 medium bananas)

2 cups chopped walnuts

1 large mango, peeled and chopped

Preheat oven to 350°. Grease two 12-cup muffin pans; set aside.

Combine flour, baking soda, cinnamon and salt in medium bowl; set aside.

Beat Shedd's Spread Country Crock® Spread with sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla. Alternately beat in flour mixture and banana with mixer on low just until blended, beginning and ending with flour mixture. Fold in walnuts and mango. Evenly spoon batter into prepared pans.

Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.