Ok, well this post wasn't really inspired by my daughter. Though the mangoes I used were actually bought for her.
Anyway... I was wondering since mangoes were a bit too overripe for my daughter to eat what Would I do with them and those two bananas I also had in my fridge. Of course I could just eat them but I wanted everyone to try something nice and actually I was craving for some muffins.
So I was looking for the recipe in the internet but all of them were calling for something I either didn't have or didn't wanna add.
So I looked through some recipes and made my own.
You will need:
2 cups (300g) self-raising flour
1/3 cup (50g) plain flour
1/2 teaspoon bicarbonate of soda
1/2 cup (110g) packed light brown sugar (normal brown sugar will do just fine)
1/3 cup desiccated coconut
1 generous cup of mango-banana mash
2 eggs, lightly beaten
2/3 cup low-fat milk
1/3 cup vegetable oil
last I added 1/4 teaspoon mixed spice (optional but it tasted sooo good)
Some of those who is reading this recipe might ask where do I get mango-banana mash. Well actually I had about 2 medium bananas and 2 medium mangoes, I peeled them. cut into bite size pieces and mashed them with a potato masher. I got 2 cups of the mixture one was which is in my freezer right now waiting for another batch of muffins to be made.
Instructions:
1. Preheat the oven to 200C (if your oven is fan-forced decrease the temperature by 20 degrees ). Grease muffin pan. (I just lined mine with paper cases without greasing. I had 6 muffin and 14 cupcake cases which a bit smaller but also do their job.)
2. Sift dry ingredients together into a large bowl. Stir in mango-banana mash, then eggs, milk and oil. Mix well and lastly add mixed spice if you use it.
3. Divide the mixture among prepared holes (I put about 2 generous tablespoons in muffin cups and a bit more than a spoon and a half in cupcake cases)
4. Bake your delicious muffins for about 20-23 minutes or until a wooden pick comes out clean. If it takes too long I suggest to lower the heat a bit so the bottoms of your muffins won't burn.
5. Take out and stand your muffins in cases for a few minutes before taking them out and enjoying with a cup of freshly brewed tea.
Anyway... I was wondering since mangoes were a bit too overripe for my daughter to eat what Would I do with them and those two bananas I also had in my fridge. Of course I could just eat them but I wanted everyone to try something nice and actually I was craving for some muffins.
So I was looking for the recipe in the internet but all of them were calling for something I either didn't have or didn't wanna add.
You will need:
2 cups (300g) self-raising flour
1/3 cup (50g) plain flour
1/2 teaspoon bicarbonate of soda
1/2 cup (110g) packed light brown sugar (normal brown sugar will do just fine)
1/3 cup desiccated coconut
1 generous cup of mango-banana mash
2 eggs, lightly beaten
2/3 cup low-fat milk
1/3 cup vegetable oil
last I added 1/4 teaspoon mixed spice (optional but it tasted sooo good)
Some of those who is reading this recipe might ask where do I get mango-banana mash. Well actually I had about 2 medium bananas and 2 medium mangoes, I peeled them. cut into bite size pieces and mashed them with a potato masher. I got 2 cups of the mixture one was which is in my freezer right now waiting for another batch of muffins to be made.
Instructions:
1. Preheat the oven to 200C (if your oven is fan-forced decrease the temperature by 20 degrees ). Grease muffin pan. (I just lined mine with paper cases without greasing. I had 6 muffin and 14 cupcake cases which a bit smaller but also do their job.)
2. Sift dry ingredients together into a large bowl. Stir in mango-banana mash, then eggs, milk and oil. Mix well and lastly add mixed spice if you use it.
3. Divide the mixture among prepared holes (I put about 2 generous tablespoons in muffin cups and a bit more than a spoon and a half in cupcake cases)
4. Bake your delicious muffins for about 20-23 minutes or until a wooden pick comes out clean. If it takes too long I suggest to lower the heat a bit so the bottoms of your muffins won't burn.
5. Take out and stand your muffins in cases for a few minutes before taking them out and enjoying with a cup of freshly brewed tea.
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