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Lemon and Mango Muffins

Lemon and Mango Muffins created by NurseJaney

This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml.

Ready In:
28mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Jewelies
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@Jewelies
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"This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml."
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  1. NurseJaney
    Lemon and Mango Muffins Created by NurseJaney
    Reply
  2. NurseJaney
    *Made for Australia/NZ Swap #21* The only problem I had, was to find a can of mango slices in syrup ! Only found in a local Spanish grocery ! These muffins are delightful ! The texture is almost that of a sponge cake. Interesting to put together, as the combination of the lemon, buttermilk, and and baking soda (in the self-rising flour) begin to bubble and rise while being stirred into batter ! I filled a 12 muffin tin, each just to the top. They rose nicely rounded, and maintained their shape. The only sub I made was to sprinkle coarse Demarrara sugar on top. Baked at 425 degrees for 17 minutes was perfect. Thanks for posting this delightful recipe, Jewelies.
    Reply
  3. 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 220ºC (~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!
    Reply
  4. SusieQusie
    Lemon and Mango Muffins Created by SusieQusie
    Reply
  5. Jewelies
    This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml.
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