A Bit of Mango Madness: Eggless Mango Ginger Muffins
Yes, mangoes are still very much around and not just on my blog. As each year goes by, I'm beginning to find the mango season here is getting longer. Mangoes disappear from our trees and the market, here, with the onset of the monsoons in June.
In one bowl, put all the dry ingredients (the first eight ingredients on the list) and mix well with a fork. You might like to either increase or decrease the quantity of sugar depending on how sweet your mango purxe9e is.
In the other bowl, put all the wet ingredients (the remaining five ingredients) and whisk together lightly.
Now pour the mixed liquid into the dry ingredients and fold everything with a light hand till just mixed. Remember these are muffins, so over mixing will result in tough tasteless muffins. A lumpy batter, showing slight streaks of flour is fine.
Spoon the batter into greased muffin pans (or pans lined with cupcake liners), so each depression is a little over 3/4ths full. If you like your muffins domed, fill them a little more, but be careful as sometimes the muffin batter will overflow while baking and make a mess!
Bake at 190C for 25 to 30 minutes till light brown on top and a skewer/ knife inserted into the muffin comes out clean. Cool on a rack.
