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Mango and Almond Muffins

Preheat oven at 375’F, line a 12-cup medium muffin tin with baking paper.


2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1 cup mangoes, small diced

2/3 cup dried mangoes, chopped

2/3 cup flaked almonds

1/4 cup melted butter

1 large egg

1/2 cup sour cream

1/2 cup evaporated milk

1/2 teaspoon vanilla

1 teaspoon lemon zest


-Sift together all the dry ingredients in a bowl. Add the diced fresh mangoes into the flour mixture and gently stir until mangoes are coated with flour.

-Mix together the dried mangoes and flaked almonds. Put half of it into the flour mixture and save half of it to top the muffins before baking.

-In another bowl, mix melted butter, egg, sour cream, evaporated milk, vanilla and lemon zest.

-Pour the wet ingredients into the dry ingredients and lightly and briefly mix.

-Use a large ice cream scoop to fill each muffin cup with batter.

-Sprinkle the remaining half of the dried mango-almond mixture over each unbaked muffin.

-Bake for 20-25 minutes or when cake tester or toothpick inserted in center of a muffin comes out clean.

Makes 12 muffins

(Source: goddessofscrumptiousness)

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