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Muffin
500ml all-purpose flour
125ml white sugar
15ml baking powder
2.5ml salt
1 x 398ml tin of mango
1 beaten egg
3/4 cup almond milk (you can use regular milk)
1/4 cup melted butter
Topping
1/4 cup melted butter
2ml ground cinnamon
1/3 cup packed demerara brown sugar
125ml all-purpose flour
Directions:
Preheat over to 375F (190C)
Line muffin pans with paper liners.
In a large bowl, stir together flour, white sugar, baking powder and salt.
Drain mango, reserving 1/4 cup juice.
Make a well in the center of the dry ingredients, and pour the reserved juice, beaten egg, milk and 1/4 cup melted butter. Mix just till blended.
Topping:
In a separate bowl, stir together the cinnamon, brown sugar, flour, melted butter to make the topping.
Spoon batter into muffin cups (I made 11 large muffins).
Spoon sliced mango over the batter.
Sprinkle/dot with the cinnamon topping.
Bake for 30-35 minutes in preheated oven, or until a toothpick inserted in the crown of the muffin comes out clean.
Bakers note: Next time, I will mix the mango pieces into the batter and then scoop it into the muffin paper liners. I may even use more mango. As this was an experiment, I am happy with the outcome. <3
Source: Received recipe from a friend.
Modified, tried and tested by: Es Slabs
