Monday, October 4, 2010

Mango Muffins

Mango Muffins

1 large ripe mango
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
2 large eggs, beaten
1 teaspoon almond extract

Preheat the oven to 400˚F. Lightly grease 12 muffin cups. Peel the skin from the mango with a vegetable peeler. Cut the mango vertically, with a sharp knife, sliding the knife along the seed on one side. Repeat on other side of the seed; cut any mango away from around the seed and chop the mango (medium dice).
Combine the flour, sugar, baking powder, and salt in a large mixing bowl; mix well. Combine the milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Add the milk mixture to the flour mixture; stir just until moistened. Stir the chopped mango gently into the batter. Divide the batter evenly among the prepared muffin cups.
Bake the Mango Muffins until golden, 20 – 25 minutes. Remove the Mango Muffins from the cups and place on a wire rack to cool slightly.

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