Mango Whole Wheat Muffins

Overview

As a temporary change, I replaced the cake flour with whole wheat flour and made a 100% mango whole wheat muffin. Mango is mostly used to make mousse, ice cream, and pudding. It is delicate and rich, but suddenly it has an absolutely thick taste that most people don't like. Isn't it strange? From the batter to the finished product, the word rough is clearly displayed. After one bite, the taste of mango is still obvious, but the rough texture may make people forget about mango. . .

Tags

• baking
• afternoon tea
• aluminum-free baking powder
• corn oil
• egg
• mango puree
• whole wheat flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Ingredients: 95g mango puree, 18g fine sugar, 20g corn oil, 1 egg, 90g whole wheat flour, 15g milk, 3g aluminum-free baking powder

   

2. 2 Pour the eggs and sugar into a bowl and beat evenly.

   

3. 3 Add milk and oil and mix well.

   

4. 4 Pour in the mango puree and stir evenly.

   

5. 5 Mix whole wheat flour and baking powder, sift into the egg batter, and pour in the remaining bran as well.

   

6. 6 Mix into a uniform batter.

   

7. 7 Put it into the mold, 8 minutes full.

   

8. 8 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.

   

9. 9 The surface is golden brown and comes out of the oven.

   

10. 10 Unmold immediately.