This morning, watching the Saturday Kitchen show I was inspired to bake some muffins.
I looked in my cupboard and found the can of mango that I did not need when preparing the leopard cake last week. Tadah!
I am a true believer of “use what you have”. I always look in the cupboard before buying anything and it is probably because of the way I have been brought up. Now, as an adult, i still try hard to make the most of what i already have when cooking, when designing and even when sewing. This is one of my favourite quotes, by the way: Do what you can, with what you have, where you are. (Theodore Roosevelt)
Cooking time: 15 minutes prep + 20 minutes bake
Quantity: This mix makes 10 muffins
1. The times have been calculated assuming all magdalenas are large and baked in one go, bear it in mind. If you make them smaller, they will take less time.
2. You can choose colourful papers which can make these look a bit more Festive but always use a muffin tin .
3. If you dont have a wire rack, you can use the oven grill. The idea is to allow the cool air to get to the bottom of the muffins to cool them off evenly.
3 medium eggs
150 gr canned mango (remove the syrup to weight)
175 gr of plain flour
1 tea spoon of vanilla extract
175 gr caster sugar
100 gr butter
1 tea spoon of baking soda
Preheat the oven at 170 degrees c, gas mark 4
Beat the eggs and butter, mango, sugar and vanilla.
In a different bowl, mix the flour and the baking soda. Sift this mix on to the wet mix slowly mixing constantly and avoiding lumps. (I have used the blender)
Prepare the muffin tin with the papers and divide the mix evenly .
Place the baking tin in the middle of the oven and bake for 20 minutes, or until cooked. I check by piercing with a knife. If when you extract the knife, it is clean, then they will be ready.
Leave in the tin until the metal cools down , then remove the magdalenas from the tray and place them on a cool wire rack until they fully cool down.
If you are going to eat them in various days, do remember to cover them in order to void drying them up.
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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