Mango Lassi Muffins (India)
Source of Recipe
"750 Best Muffin Recipes", by Camilla V. Saulsbury
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cardamom
1 teaspoon grated ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 eggs
1/4 cup unsalted butter -- melted
2 teaspoons lime zest -- grated
2 tablespoons lime juice -- freshly squeezed
1 1/2 cups plain whole-milk yogurt
1 1/2 cups fresh mangoes -- chopped*
Equipment: Two 12-cup muffin pans, 18 greased
Preheat oven to 375 degrees F.
In a large bowl, whisk together sugar, eggs, butter, lime zest, and lime juice until well blended. Whisk in yogurt until blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in mangoes.
Divide batter equally among prepared muffin cups. Bake in preheated oven for 18 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
*Tip: If mangoes are out of season, use thawed frozen or drained canned or jarred mangoes instead. Look for the smaller yellow skinned mangoes, which have a more pronounced flavor than the larger red and green ones.
Judi's note: Fill the unfilled muffin cups with water so the tins do not burn.
Categories: India, Muffins
Recipe typed for you by Judi Mae Phelps.
|
|
member logon
