Mango Muffins
12
20 min
20 min
Ingredients
- 300g Asiago Frozen Mango, thawed
- 225g plain flour
- 150g castor sugar
- 2 teaspoons baking powder
- pinch of salt
- 2 Coccodi Italian Free Range Eggs
- 125g Stork Vegan Baking Block
- 2 teaspoons Vanilla Extract
Method
- Thaw the frozen mango and puree it in a food processor or blender until smooth.
- In a large bowl, sift together the plain flour, caster sugar, baking powder, and a pinch of salt.
- In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and the mango purée until well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixtures together until just combined; avoid overmixing to prevent tough muffins.
- Line a 12-hole muffin tin with paper cases or lightly grease each hole with butter or oil.
- Evenly distribute the batter among the 12 muffin cases, filling each about two-thirds full.
- Preheat the oven to 200°C (180°C fan-assisted). Bake the muffins for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
