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Showing 1-2 of 2
on March 06, 2007
Just out of the oven & I've already sampled one; moist, slightly sweet and very flavorful - not quite a muffin texture as I know it but not a cupcake either. I used the ginger and it is a very understated flavor against the lemon. For others' reference, a 425g can (15 oz. can) has the equivalent of 1 mango inside so I'm guessing 1 ripe, fresh mango would work here. My oven is very cranky and I knew that baking at 220ÂºC (~425F) spelled disaster. I baked them at 350 for 15 minutes then went to 400 for 5 more minutes to brown the tops. My yield was 18 big muffins and could have divided even further into 24 standard muffins. They domed up beautifully! Thanks for sharing a recipe that combines 3 of my favorite flavors - mango, lemon and ginger!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 12, 2008
*Made for Australia/NZ Swap #21* The only problem I had, was to find a can of mango slices in syrup ! Only found in a local Spanish grocery ! These muffins are delightful ! The texture is almost that of a sponge cake. Interesting to put together, as the combination of the lemon, buttermilk, and and baking soda (in the self-rising flour) begin to bubble and rise while being stirred into batter ! I filled a 12 muffin tin, each just to the top. They rose nicely rounded, and maintained their shape. The only sub I made was to sprinkle coarse Demarrara sugar on top. Baked at 425 degrees for 17 minutes was perfect. Thanks for posting this delightful recipe, Jewelies.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1092 g)
Servings Per Recipe: 1
The following items or measurements are not included:
mangoes in syrup