Mango Muffins

There is that occasional gift of dried mangoes when the Swallow's friend return from a holiday to the Philippines. Sometimes, the Swallow's family will eat the sweet dried mangoes as they are. Other times, that would be a good opportunity to whip up a batch of Mango Muffins for breakfast, especially when there is also some yoghurt in the refrigerator.

MANGO MUFFINS (makes 12 muffins)

Mango Muffins

Ingredients

• 150g dried mangoes, cut into small pieces
• 280g plain yoghurt
• 1 large egg, lightly beaten
• 75ml sunflower oil
• 1 tsp vanilla essence
• 260g plain flour
• 100g white sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Method

1. Preheat oven to 190 degrees Celsius. Position rack in the centre of the oven. Line 12 muffin cups with paper liners.
2. In a large bowl, mix the dried mangoes and yoghurt together. Set aside for at least 30 minutes.
3. Add the beaten egg, sunflower oil and vanilla essence into the mixture and set aside.
4. In another large bowl, whisk the flour, sugar, baking powder, baking soda and salt together.
5. Using a spatula, fold the wet ingredients into the dry ingredients until the ingredients are well combined to form a thick batter. Do not over-fold as this will toughen the muffins.
6. Using an ice-cream scoop, evenly fill the muffin cups with the batter.
7. Place the muffins in the oven and bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
8. Transfer to a wire rack and let cool for about 10 minutes before removing from the pan.

Notes

• Fill each muffin cup full with batter as these muffins rise little.
• When the muffins are fresh, there will be a crisp golden crust. This will soften over time but the sweet and tangy taste of the mangoes remain.
• These muffins are best eaten fresh. If not, store them in a covered container and consume them quickly.
• Oven temperature may vary for different models.