Ingredients
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3
-
1/2
-
1
-
1
-
1
-
1 1/2
-
100
-
425
-
1/4
-
-
-
-
-
-
Directions
Lemon and Mango Muffins,This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml.,*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.
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Steps
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1
Done
|
Preheat Oven to 220c. |
|
2
Done
|
Sift the Flour, Sugar and Ginger Into a Bowl, Make a Well in the Centre. |
|
3
Done
|
Combine the Egg, Lemon Juice, Rind and Buttermilk. Stir Into the Dry Ingredients, Alternatively With Melted Butter and Mango Slices. |
|
4
Done
|
Divide Evenly Between 12 Greased Muffin Tins, Sprinkle With Castor Sugar. |
|
5
Done
|
Bake For 15-18 Minutes or Until Well Risen and Cooked. |
|
6
Done
|
Leave in the Tins For 5 Minutes Before Turning Onto a Wire Rack to Cool. |
