Mango Cacao Muffins
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
Moist in texture and sweet from the mango, with little snippets of bitterness from the cacao gives these muffins a wonderfully complex palette of flavours for your taste buds. Try substituting the mango with berries or other fruit favourites. An excellent topping for these is a sweet crumb topping. Mash together 1/2 cup flour, 2/3 cup brown sugar, 1/4 cup cold butter, 1 tsp cinnamon powder and sprinkle over muffins before baking.
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15 people |
Ingredients:
- 1 3/4 cups all purpose flour
- 3/4 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chopped cacao nibs (or unsweetened chocolate bits)
- 1/2 cup oil
- 1 egg
- 1/4 cup yogurt
- 1/2 cup milk
- 3/4 cup cubed fresh or thawed mangoes
- 1/4 cup chopped dried mangoes
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Directions:
- Combine the dry ingredients (except mango) in a large bowl and whisk together all the wet ingredients (except mango) in a small bowl.
- Pour wet ingredients into dry ingredients. Lightly mix until just combined - there will be lumps, but that is good. Fold in fresh and dried mangoes.
- Prepare cupcake pans with paper liners or spray. Pour 1/4 cup batter unto each cupcake liner. Adding water to empty cupcake cups in the pans helps the batter rise beautifully.
- Bake at 400F for 15 mins test with toothpick to confirm they are done, then let cool for 5 minutes before eating.
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