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Mango muffins

Cake shop73 minutes24 unit people120 calories
1/52/53/54/55/5 (38 votes)
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By Ana Valdes

muffins-mango

Whenever I have a fruit that is too ripe and I have no ingredients, desire or time to use it in something delicious, I peel it, chop it and freeze it. And there it is frozen until its time comes. Today was the day of a mango that I had hibernating for weeks. And it has become rich muffins. They have come out very good, light and fluffy. We have accompanied them with a hot chocolate shake. And children, delighted.

So that the muffin grow and have their typical pompadour, it is important to insert the paper mold into another more rigid mold, made of metal, silicone, ceramic ... because with the soft mold, the dough expands and does not rise. You also have to let the dough rest for half an hour before putting it in the oven and you do not have to open the oven until they have grown and are golden, that is, ready to take out.

Mango muffins

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Mango muffins add a special touch to the traditional recipe.

  • Ana Valdes
  • Kitchen: Modern
  • Recipe type: confectionery
  • Calories: 120
  • Rations: 24 unid
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 350 g of pastry flour
  • 200 g of ripe mango (the weight is already peeled and pitted)
  • an envelope of baking powder or baking powder (15 g)
  • 4 eggs
  • 200 g of sugar (I use brown sugar, you can add white)
  • 100 g of milk (I use semi-skimmed, you can put the one you like the most)
  • 200 g of sunflower oil
  • half a teaspoon of salt

Preparation

  1. We put the sugar in the glass (very dry) and pulverize it with a turbo. We take out and reserve.

  2. Without washing the glass, we put the butterfly. We separate the yolks from the whites. We reserve the yolks and put the whites in the glass with the salt. We program 3 minutes, 37º, speed 3 and a half. We take out and reserve in a large container (then we will add all of the dough).

  3. We remove the butterfly. Without washing the glass, we introduce the chopped mango into the glass and crush during 5 seconds at speed 6. We take out and reserve.

  4. We rinse the glass, put the butterfly. We introduce the yolks and the reserved sugar. We beat during 2 minutes, 37º, temperature 3 and a half.

  5. We program speed 3, no time. With the goblet on, pour the oil and milk onto the lid little by little, until they have been completely strained through the nozzle.

  6. We remove the butterfly. Add the reserved mango and beat during 30 seconds, speed 4.

  7. Add the flour and yeast. We beat during 30 seconds, speed 4.

  8. Pour the dough into the bowl of the whipped egg whites and mix carefully with the help of a pastry tongue.

  9. We put the paper molds inside a more rigid mold. We pour the dough into them, without reaching the edge.

  10. We let them stand 45 minutes before turning on the oven (they need at least half an hour to rest). We turn on the oven at 250º. When it is hot, we put the muffins in the central position and lower the temperature to 220º, with heat up and down.

  11. We bake for 15 or 20 minutes, until the dough has risen and the top is golden brown.

  12. We immediately remove from the oven and let it cool before unmolding.

Notes

For the muffins to rise and have their typical rounded shape, it is important to follow some recommendations:[br]The paper molds must be inserted into another more rigid mold: metal, silicone, ceramic... With the soft mold, the dough is expands and does not rise. [br]The dough has to rest for an hour before putting it in the oven so that the yeast can act. [br]You do not have to open the oven during the entire process. If it opens, it will not grow. And if it has just grown, it will sink.[br]Finally, so that they do not dry out and remain spongy, they must be removed from the oven as soon as they are finished. If left inside, they dehydrate with residual heat.

 Equivalences with TM 21

Thermomix equivalences

More information - Hot chocolate shake


Discover other recipes of: Recipes for Kids, Cake shop

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  1.   Azucena said
    ago 9 years

    Hello Ana !
    They look very good and I'll try to make them to see if they come out juicier than the lemon ones because they came out dry, I have to lower the oven a bit or leave them for less time.
    You make some fabulous recipes but I would like to know if I can change the mango for another fruit and if they come out the same without adding fruit.
    Thank you very much
    All the best
    Azucena

    Reply to Azucena
    1.    Ana Valdes said
      ago 9 years

      Hi Azucena! They dry out because they dehydrate. As soon as you see that the pompadour is golden, take them out of the oven. And you have to have the oven very hot when you put them in, at 250º, and as soon as you close the door, then lower it to 220º. You can change the mango for any other fruit, but that is soft pulp. And you can make them without fruit, but the recipe varies a bit. Follow this one: http://www.thermorecetas.com/magdalenas/
      They are sure to come out delicious. A kiss!

      Reply to Ana Valdés
  2.   inma said
    ago 9 years

    Hello, could they be made in a cupcake or muffin machine?

    Thank you.

    Reply to inma
    1.    Ana Valdes said
      ago 9 years

      Hello imma. The truth is that I have never used such a machine. But if they are filled with muffin batter, then I understand yes, because this is a muffin batter. And tell me. A kiss!

      Reply to Ana Valdés
  3.   Carlota said
    ago 7 years

    What a wonderful recipe, I have got some very fluffy muffins. And for the first time they have come out with a pompadour!
    Thank you for the recipe

    Reply to Carlota