Mango Whole Wheat Muffin

Name: Mango Whole Wheat Muffin
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 95g Mango puree; 20g Corn oil; 18g Caster sugar; 1 piece egg; 90g Whole wheat flour; 15g milk; 3g Aluminum-free baking powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Temporarily changed the sheet, replaced a low-gluten flour with whole wheat flour, and came with a 100% mango whole-wheat muffin. Mango is mostly used to make mousse, ice cream, and pudding. It is delicate and rich, and suddenly changed to an absolute thick taste that most people don't like. Isn't it strange?
From the batter to the finished product, it clearly shows the word “rough”. After one bite, the taste of mango is still obvious, but the rough taste may make people forget the mango. . .

Ingredients

Mango Whole Wheat Muffin

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

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

3. Add milk and oil and mix well.

4. Pour the mango puree and mix well.

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

6. Mix into a uniform batter.

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

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

9. The surface is golden and baked.

10. Demould immediately.

11. Finished product

Tips:
If you don't like the coarse taste of whole wheat, you can replace whole wheat flour with low-gluten flour.
The amount of sugar can be increased or decreased according to your preferences.
The baking time and firepower need to be adjusted according to the actual situation.