Whole Wheat, Mango, Chia Muffins

1 3/4 cups whole wheat flour
1/3 evaporated cane juice (sugar)
2 1/4 tsp baking powder
1/4 tsp kosher salt
1 beaten egg
3/4 cup milk
1/4 cup peanut oil or apple sauce
1 Ripe Mango, cut into small cubes
1 TBS Chia seeds

Lightly grease twelve 2 1/2 inch muffin cups.  Preheat oven to 400 degrees

Mix the flour, sugar, baking powder, salt, and chia seeds in a large bowl, then mix in the mango.  In a separate bowl, combine the egg, milk and oil (or apple sauce).  Combine the wet and dry ingredients until well combined.  Fill muffin cups 3/4 of the way full, then place in preheated oven for 20 minutes.  Check with a wooden toothpick by sticking the toothpick in the center of one of the muffins, if it comes out clean it's done.  Set the pan on a wire rack to cool, then enjoy!

** Note, this recipe is an adaptation from a recipe for muffins from the Better Homes and Gardens New Cook Book (1996).  I changed some of the ratios and ingredients and added the mango and chia seeds, but the base of this recipe is from the recipe on page 119 for basic muffins.