Mango Muffins

Ever had a mango that's gone just a little bit past its best? This recipe is a prefect use of your overly ripe mango and makes beautiful moist muffins.

Mango Muffins
Makes 6

Ingredients:

175g self raising flour
100g sugar
1 tsp baking powder

100g sugar

1 large, ripe mango

2 eggs, beaten
100g melted butter, allowed to cool slightly

90ml of milk

Method:

• Pre-heat the oven to 200°C / 400F / Gas Mark 6.
• Prepare your muffin tin. I used a silicon mould and greased it with butter, but you can use muffin cases if you prefer.
• Mix all the dry ingredients together in a large bowl (flour, sugar & baking powder).
• Cut down either side of the mango as close to the stone as possible or use a specific tool, such as a mango splitter (I highly recommend The OXO Good Grips Mango Splitter ).
• Cut the flesh into small cubes, discarding the skin and mix in with the dry ingredients, making sure it's coated evenly.
• Using your hands, squeeze all the juice and pulp off the pip into the bowl.
• Now mix in the beaten eggs, cooled, melted butter and milk.
• Divide between your 6 muffin cases and put in the oven for approximately 20 minutes or until cooked in the middle (I use the skewer trick to verify this).
• If you are not using paper muffin cases, allow the muffins to cool in the tin for about 10 minutes before turning out onto a cooling rack.
• Best eaten once they've cooled down a little.