So, I decided upon a mango muffin recipe as an afternoon dessert. This is the first time that I used a mango in muffins. And I must say, it was so tasty that it did not even need any sugar or chocolate icing on top. It tasted just soooooo good!Since when I make muffins, my son is also always there to "help" me, as he always insists upon it to which i cannot say no! And now that he recently got his own baking set of baking tins, cookie cutters and a rolling pin. He always wants to use whatever he can. So, we put a part of the muffin dough into a small cake tin too. Which looked so beautiful that I actually decided upon sending it to this months Monthy mingle: Mango Mania taking place at Meeta's blog. I don't think we will win the prize after seeing such tempting recipes there, but it is worth the mingle!
This is the same recipe as I have given in my basic muffin recipe . But I will write it down once again here.
Preparation time: 25 minutes
Baking time: 25- 30 minutes
250 g all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
50 -60 g (1 1/2 -2 oz) chopped almonds
200 g yoghurt
75 ml sunflower oil
125 g sugar
1 envelop buorbon vanilla sugar (or use a teaspoon of vanilla extract)
200 g (1 large) mango, diced; keep a few pieces aside for decoration
- Mix the dry ingredients evenly
- In a large bowl stir, except for the mango, the wet ingredients together for short
- Add the mango and the dry ingredients to the bowl and mix everything for short with a spoon, just to make everything wet
- DO NOT STIR anymore!
- Quickly spoon the batter into the muffin tins and bake at 165 °C in convection oven (175 °C electric) for 25-30 minutes
- Check with a knife after 25 minutes if they need to be baked further or not.
- Serve warm
- If desired, you can always serve these with some whipped cream or chocolate sauce and a few pieces of fresh mango