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Spring finally arrived in Melbourne and that means lots of big and juicy sweet mangos are coming down from Northern Queensland. I normally buy a box of mangoes each Sat. when they are in season. Yesterday, I decided to find a recipe to make a good use of over-ripen mangoes.
This recipe idea came from Betsy's "Banana and Mango Bread" posted under:
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Title: Recipes (18): TALK TKL 10-23 Kitchen to Kitchen Recipe Swap
Posted by Betsy at TKL on October 25, 1997 at 7:17:15:
In Reply to: Recipes (20): TALK TKL 10-23 Indian Recipes Part 2 (of 2) posted by Betsy at TKL on October 25, 1997 at 7:14:40
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As I prefer quick bread in a "Muffin" form, I transformed the bread into "mini muffins". As a result, I got 36 mini muffins. Here is the "mini muffin recipe". The original recipe had golden raisin (sultanas) and walnuts (but I omitted both.) It also called for 1 cup of butter (and I reduced it to 4 oz.) I have also changed the amount of the mango and banana puree (as the butter has been recued...)
THANKS BETSY!!! ^_^
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Banana And Mango (mini) Muffins
Makes 36 mini muffins
4 oz. Butter, softened
1 1/4 c Packed Brown Sugar
3 Eggs
3 c Self-raising flour
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Grated Fresh Nutmeg
Total measure 1 cup of:
2 small Mashed Ripe Bananas
1 Medium Small Ripe Mango, peeled and pureed
1/2 t. each: banana and mango essence (optional)
Preheat the oven to 350F.
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated. Beat in the essence. In another bowl, combine self-raising flour with
salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the
dry ingredients and banana mixture, alternately, into the creamed mixture
until batter is just combined. Pour batter into three 12 holes mini muffin tins (or 3 mini loaves for quick bread) and bake for about 35 minutes or until cake tester inserted in the center tests done. Leave in pan
for 10 minutes; remove form loaf pans and let cool on racks.
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