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