I've been getting fed up of making the same old kid-friendly fairy cakes over and over again so have decided to get a bit more inventive during our baking sessions, adapting old recipes and looking for brand new ones. This week, we made mango muffins using a tin of mangoes that I found in the cupboard.
The recipe is a tweaked version of Jo's Fab Fruity Lemon Drizzle Cake so feel free to tweak it some more to fit what you have in the cupboards !
Madhouse Mango Muffins
175g softened butter, plus extra for greasing (I used half and half butter and margarine)
1 pot of yogurt (I used a peach one but anything works)
2 heaped tablespoons lemon curd
200g self-raising flour
175g golden caster sugar
200g of fresh or tinned mangoes
Cream together the butter and sugar.
Mix in the eggs, lemon curd and yogurt and gradually blend in the flour.
Add the fruit and gently fold it into the cake mixture.
Spoon into muffin trays. (I can't do without my silicon muffins trays now - it makes it so easy to get them out when they're cooked.)
Bake in the oven at 180° for 20 minutes or until a knife inserted in the middle comes out clean.
These are absolutely gorgeous straight from the oven - the mango makes them really sweet and moist. They do go soggy the next day though so it's best to make them in batches and eat them straight away.
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