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Nutrition Facts
Serving Size 1 muffins 90g Recipe makes 12 muffins) The following items or measurements are not included below: mangoes in syrup
Calories 237
Calories from Fat 69		(29%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 482mg		20%
Potassium 97mg		2%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 0.9g	3%
	Sugars 14.2g
Protein 4.7g		9%
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Lemon and Mango Muffins

Recipe #197750 | 28 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Jewelies
Nov 25, 2006

This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml.

12 muffins (change servings and units)

Ingredients

3 cups self rising flour
1/2 cup sugar
1 teaspoon ground ginger (optional)
1 egg, lightly beaten
1 lemon, juice and zest of, grated
1 1/2 cups buttermilk
100 g butter, melted and cooled
425 g sliced mangoes in syrup, drained and chopped
1/4 cup caster sugar

Directions

1
Preheat oven to 220°C.
2
Sift the flour, sugar and ginger into a bowl, make a well in the centre.
3
Combine the egg, lemon juice, rind and buttermilk. Stir into the dry ingredients, alternatively with melted butter and Mango Slices.
4
Divide evenly between 12 greased muffin tins, sprinkle with castor sugar.
5
Bake for 15-18 minutes or until well risen and cooked.
6
Leave in the tins for 5 minutes before turning onto a wire rack to cool.

Questions about this recipe?

Featured Reviews for This Recipe

From: SusieQusie

On Mar 6, 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 220ºC (~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!

2 people found this review helpful

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From: NurseJaney

On Oct 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.

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