I’ve got that Friday feeling! Not in the mood to craft but totally in the mood to bake something tasty and devour in front of a DVD tonight.
This recipe is based on a delicious Pumpkin muffin recipe my friend Kelly gave me. Unfortunately I couldn’t find tinned pumpkin anywhere in Ireland (I order it on the internet now) but did come across tinned mango. Intrigued, I bought it and with the help of my baking-guru friend Michelle, whipped up this tasty little number.
The lime icing adds zest to the fruity muffin and makes a pleasant change from lemon icing. I like them as a summery alternative to banana and walnut or chocolate muffins. If anyone has any adjustments, tips or comments after making these please feel free to comment, especially if you made them using fresh mango. I would love to hear how they turned out for you!
And as something to amuse you while you munch on your fresh muffins, click here for my interview with best-selling author Helena Close on the hows, whys and wherefores of writing, what her inspiration is and who she likes best…Clooney or Depp! (We ask all the most important questions here at AMDD!)
Mango Muffins with Lime Icing
To make 12 muffins you will need…
- 225g flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g white sugar
- 100g brown sugar
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp Mulled Wine Spice…or whatever mix of spices you like to taste, these are just what I had in the cupboard!
- 125ml oil (I used sunflower oil)
- 2 eggs
- 200ml (250g approx.) sweet alphonso mango pulp, or if you can’t find this, puree fresh mango with a little water and a dash of lemon juice (For those living in the UK, I found the mango pulp in Tescos).
- 1 tblsp cream cheese
- 100g icing sugar (powdered sugar)
- 1 tsp lime juice (fresh or bottled)
Preheat oven at 180C (350F) and line or grease a muffin tray.
Mix all the dry ingredients together (flour, sugar, baking powder and spices). Then add the oil, eggs and finally, the mango.
If the mixture is a little too stiff, add extra water until you have a batter that is dropping consistancy. Place in the muffin tin and bake for roughly 25 mins (skewer check them near the end to make sure the batter in the middle has been cooked).
For the icing, mix the cream cheese and lime juice together to make a paste. Then sift the icing sugar into the paste until you have a nice icing consistency (I’m not exactly sure how much icing sugar I used. I just kept going until I had a nice white, spreadable icing) .Wait until your muffins have cooled before icing them.
Enjoy! x x