Mango Muffins

My husband came home the other day with 18 kilos of ripe and semi-ripe mangoes. No kidding. He was in the vicinity of Sta. Cruz in Manila on business and saw this place where mangoes were being unloaded from delivery trucks from the provinces. At wholesale prices, they were being sold at PhP 20.00 a kilo. They are sold by the kilo in the wet markets at PhP 30.00 to PhP 40.00 per. Well, we consume a lot of mangoes and there’s no harm in buying 18 kilos. So, aside from eating them fresh, we had mango royale again yesterday. I don’t know why I thought about muffins earlier this afternoon. It just got into my head. I remembered a blueberry muffin mix we tried a while back and figured if blueberries can be stirred into the muffin batter, there was no reason why I couldn’t do the same with mangoes…

Ingredients :

2 c. of all-purpose flour
1 tbsp. of baking powder
8 heaping tbsps. of sugar
1/2 tsp. of salt
2 eggs, lightly beaten
1 c. of milk
1/2 c. of vegetable oil
a little butter
meat of 2 mangoes, coarsely chopped

Cooking procedure :

I was able to make exactly 11 muffins using the above proportions.

Preheat the oven to 425^oF.

Grease the bottoms and sides of the muffin pans.

Sift together the flour, baking powder and salt. Stir in the sugar. Add the beaten eggs, milk and vegetable oil. Blend with a wire whisk just until the dry ingredients are moistened. Do not overmix. The batter will be lumpy. Add the chopped mangoes and stir a few times. Spoon into the muffin pans until about 4/5 full. Bake for 15-20 minutes. To test for doneness, insert a toothpick into the thickest part of a muffin. If the toothpick comes out clean, the muffins are done.

Transfer the muffin pans to a wire rack and cool for about 20 minutes before removing the muffins. To loosen, run a small spatula or knife around the muffins.