Mmm…mango! An incredibly delisiouse fruit. so sweet and lovely egg yolk yellow collor to the flesh.
When I selecting my mango , I gently squeeze it a bit, to feel if it is a little soft. Is it hard, you can store it at room temperature a few days.
I can not quite decided if it’s pineapple or mango I find most troublesome and peal, but they’re both really worthwhile the job
Today I make muffins for a gang of campers who are going on a trip for two days, hiking and padelig canoe.
This bater provides 9 muffins baked in a xl muffin pan – or 12 large baked in a medium muffin pan.
- 1 oz (30 gr) sugar
- grated rind of 1 lime
- 1/2 c (1.5 dl) coco pops
- 0.8 oz (20 gr) butter
- 2 eggs – room temperature
- 8.2 oz (230 gr) sugar
- 8.6 fl oz (2.5 dl) butter milk – room temperature **
- 2 oz (60 gr) melted butter
- 4 Tbsp canola oil
- 2 tsp vanilla extract
- 12.5 oz (350 gr) flour
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 large or 2 small mangos
- juice of 1 lime
* If you do not have butter milk, you can use regular milk and add 1 tablespoon of lemon juice. Leave it out on the couther for 10 minutes and the milk will turn sour and thickens.
Peel mango and cut into cubes. Squeeze in the juice of the lime and mix well. set aside.
Topping: Add the grated peal from the lime , sugar and coco pops in a small bowl and set aside.
Combine flour, baking powder, salt and baking soda in a large mixing bowl. If you prefer to use vanilla sugar , add it into the flour mixture.
In smaller mixing bowl, whip the eggs and sugar for one minute. Until fluffier and lighter in color.
Melt the butter in a saucepan, over medium heat. Remove from heat and add the canola oil and butter milk. If you prefer to use vanilla exstract, add it into the milk mixture.
Pour the milk mixture into the egg mixture and whip until fully combined.
The laste stage is to poure the liqid into the dry, all at once. Mix until just combined.
Fill the muffin liners half full with the batter, and sprinkle a layer of coco pops.
Tip: If you do not have a muffin tray, small bowls or coffee cups can be lined with muffin liners. But remember that the material in the bowls / cups will be very hot durin baking, and will continue to bake the muffins after they are taken out of the oven.
Pour the mango into the remaining batter and fold in gently .
Fill the liners with more batter .. Why I do not add the mangos in the batter from the start ? – «Because the mangos makes the batter a little more liquid and during baking all the mangos will sink to the bottom of the muffin. ….so I start off filling a layer of firmer batter to prevent that «
Melt the butter and mix in to the topping.
Sprinkle the mixture on each muffin and gently push it a little into the batter.
Bake the muffins in the lower section of the oven (25-30 minutes – large muffins) (18-22 minutes medium muffins) at 410 F (210 C) degrees. Until a stick poked in senter of a muffin comes out clean or until you feel that they » bounce «back when pressed lightly on top.
Let them rest in muffin pan 5 minutes to cool before transfering them on to a wire rack.
Now my box is fully packed with mufffins and I will deliver it to the campers …
In the box there are also banana and chocolate muffins: the recipes will be posted in a few days …