Lemon 'n' Mango Muffins
These delicious lemon and mango muffins taste sensational, and are ideal for any time of the day!
Makes 12
Prep Time 10 minutes
Cook Time 18 minutes
Ingredients
3 cups self-raising flour
½ cup sugar
1 tsp ground ginger (optional)
1 egg, lightly beaten
juice of 1 lemon
grated zest of 1 lemon
1 ½ cups cultured buttermilk
100 g butter, melted and cooled
425 g can Wattie's Mango Slices in Syrup, drained and chopped
¼ cup caster sugar
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Sift the flour, sugar and ginger into a bowl, make a well in the centre. Combine the egg, lemon juice and zest and cultured buttermilk. Stir into the dry ingredients, alternatively with melted butter and Wattie's Mango Slices. Step 2
2. Divide evenly between 12 greased muffin tins, sprinkle with castor sugar. Bake at 220°C for 15-18 minutes or until well risen and cooked. Step 3
3. Leave in the tin for 5 minutes before turning onto a wire rack to cool. Tips
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Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 cups self-raising flour
2
½ cup sugar
3
1 tsp ground ginger (optional)
4
1 egg, lightly beaten
5
juice of 1 lemon
6
grated zest of 1 lemon
7
1 ½ cups cultured buttermilk
8
100 g butter, melted and cooled
9
425 g can Wattie's Mango Slices in Syrup, drained and chopped
10
¼ cup caster sugar
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