Recipe by Jewelies
This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml.
Top Review by SusieQusie
Just out of the oven & I've already sampled one; moist, slightly sweet and very flavorful - not quite a muffin texture as I know it but not a cupcake either. I used the ginger and it is a very understated flavor against the lemon. For others' reference, a 425g can (15 oz. can) has the equivalent of 1 mango inside so I'm guessing 1 ripe, fresh mango would work here. My oven is very cranky and I knew that baking at 220ÂºC (~425F) spelled disaster. I baked them at 350 for 15 minutes then went to 400 for 5 more minutes to brown the tops. My yield was 18 big muffins and could have divided even further into 24 standard muffins. They domed up beautifully! Thanks for sharing a recipe that combines 3 of my favorite flavors - mango, lemon and ginger!
- 3 cups self rising flour
- 1⁄2 cup sugar
- 1 teaspoon ground ginger (optional)
- 1 egg, lightly beaten
- 1 lemon, juice and zest of, grated
- 1 1⁄2 cups buttermilk
- 100 g butter, melted and cooled
- 425 g sliced mangoes in syrup, drained and chopped
- 1⁄4 cup caster sugar
Directions See How It's Made
- Preheat oven to 220°C.
- Sift the flour, sugar and ginger into a bowl, make a well in the centre.
- Combine the egg, lemon juice, rind and buttermilk. Stir into the dry ingredients, alternatively with melted butter and Mango Slices.
- Divide evenly between 12 greased muffin tins, sprinkle with castor sugar.
- Bake for 15-18 minutes or until well risen and cooked.
- Leave in the tins for 5 minutes before turning onto a wire rack to cool.