I think, the best part of baking is the yummilicious smell that makes you waiting eagerly for the oven-alarm..:p
Like many other things, I am just like my father when it is "Mango" (specially "Himsagar aam"). We both are mad about mango. Now I don't get "Himsagar" mango here...but I get varieties of Thai mangoes ...these are not bad also..but surely no match with "Himsagar".
This time I got few "Himsagar" mango...from India...Thanks to that friend who kindly brought it for us. It is just heavenly...:)) Though normally I just cut it and have without doing anything. But could not resist myself doing this bit of experiment.
- 1 and 1/4 cups (190 gm) Chopped fresh ripe sweet mango
- 3/4 cup (180 ml) Plain yogurt
- 1/4 cup (60 ml) Mango juice
- 1/2 cup Chopped walnut
- 1 Large egg, lightly beaten
- 1/4 cup (60 ml) Canola or corn oil
- 1/2 teaspoon Pure vanilla extract
- 2 cups (240 gm) All-purpose flour
- 1 cup (180 gm) Fine brown sugar (or according to your taste)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- Preheat oven to 375 degrees F (180 degrees C).
- Position rack in center of oven.
- Butter or line 8 muffin cups with paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt and half of chopped walnut.
- In another large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, mango juice and vanilla extract.Add chopped mangos.
- Take a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
- Do not over mix the batter or tough muffins will result.
- Evenly fill the muffin cups with the batter.
- Top each cup with chopped walnut and bit brown sugar.
- Place in the oven and bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.