Mango muffins

This recipe is from Caribbean Pot!
There are only few recipes using ripe chunk mangoes for baking!

You have to pick firm ripe mangoes,so that they do not turn into pulp during baking.

Ingredients:
Ripe,firm mango-1 - peeled and chopped,
 Fresh pineapple - 1/2 cup - chopped- ( optional ),
All purpose flour- 2 cups,
Granulated ( powdered ) sugar- 1/2 cup - ( it depends on the sweetness of mango and pineapple,
Baking pwd- 1 tbsp,
Salt -1/4 tsp,
Milk -1 cup,
Canola or any flavourless oil - 1/4 cup,
Egg -2,
Vanilla essence- 1tsp.

Method:
Spray or line paper liners on your muffin pan.
Pre heat oven to 190 C.
Sieve flour through wire mesh.

Add baking pwd and salt.

You can make this batter without using the blender.
Use a wire whisk to beat the eggs.
I have used the blender to beat eggs.
Beat for a minute to make it light and fluffy.

Add the sugar and beat for 30 seconds.

Add vanilla and oil.

Beat for a second.
Add flour in three stages and milk in two.

Start with flour  and end with flour.

Just beat for a second in between the mixing.

Remove the blender and using a flat spatulla, lightly fold in the ripe mangoes and pineapple.

Using a icecream scooper pour the batter, filling 2/3 of each cup.

Bake the muffins for 20 to 25 minutes or tooth pick inserted in the center comes out clean.
Check after 20 minutes.

If you like a brown crust bake for 25 minutes.

Take out and leave it for 5 minutes on wire rack to cool.
Using a fork or knife take out the muffins and cool on wire rack.
You can make the muffins without using a paper liner,just grease the cups.

These muffins are not very sweet and you can dust with icing sugar on top if the mangoes or pineapple chunks are not very sweet.

Using fresh fruits in baking gives the muffins a soft  texture and fruity taste.
Makes -15 muffins.
Keep in the fridge and consume quickly as the filling has fresh fruits in it!