Monday, June 11, 2012

Mango Yogurt Muffin


120gm vege oil (i estimated, so too densed)
140gm caster sugar (should have cut down abit)
150gm mango yogurt
2 eggs
200gm cake flour (i used 150gm cake flour, 50g plain flour)
2 tsp baking powder
1/4 tsp baking soda
150gm fresh mangoes
70ml milk

Method :
1. Preheat oven to 180 degrees for 10 minutes
2. Weigh all ingredients and set aside
3. Beat egg and sugar in small bowl light and fluffy
4. Add in oil and yogurt, mix well
5. Sieve in flour, baking soda and baking powder (do in 3 batches). Fold till just mixed
6. Add in milk alternate with flour (last should be flour).
7. Fold in cut mangoes
8. Pour the mixture to line cups (3/4 cup)
9. Bake for 30 mins at 185'C or until browned. Use toothpick to test. Make sure it comes out clean
10. Put on wire rack to let it cool before keeping. (i left mine overnight with a cloth covering it)

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