It has been quite sometime (more than 4 months, I think) since my last baked muffins for our weekend snacks. My teens love muffins and cupcakes. With some mangoes 'sitting' amongst the oranges, apples and persimmons in the fruits basket, I decided to bake some muffins with mango which was quick and easy as compared to baking cupcakes. We spent an afternoon to enjoy the yummy moist muffins with hot coffee or tea. There were some leftover ... Saving them for our breakfast.
I adapt the recipe from Joy of Baking with slight modifications on the reduced sugar quantity. The original recipe used banana and strawberry ... I tried with mango instead, since I had attempted using the banana and strawberry.
Mango Muffins
Recipe (12 muffins) :
110 grams unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 large mango (about 250 grams) peel skin, cut big chunks and lightly mashed
290 grams all-purpose flour
100 grams caster sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1) Preheat oven to 177 degrees C. Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners.
2) In a small saucepan melt the butter. Let it cool to room temperature.
3) In a medium sized bowl whisk together the eggs, vanilla extract and mashed mango Add the melted butter and stir to combine.
4) In another large bowl combine the flour, sugar, baking powder, baking soda and salt.
5) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
6) Divide the batter evenly among the 12 muffin cups, using an ice cream scoop.
7) Bake for about 20 to 25 minutes or a tester (tooth pick) inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Can be stored for a few days at room temperature.
