Mango muffins

Yield: 12 Servings

Measure Ingredient
¼ cup Cream cheese
½ cup Sugar
2 \N Eggs
1 cup Apricot yoghurt
1 \N Lemon; grated rind of
1½ cup Chopped mango (drain if canned)
½ cup Sour whipped cream (to make cream sour; add 1 tsp lemon juice)
2½ cup Self-raising flour
¼ cup Toasted slivered almonds
¼ cup Castor sugar




Preheat oven to 350øF, prepare pans. Blend the sugar into the cream cheese.

Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in the flour. If the mixture is still runny add an extra ½ cup flour. Place in pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.

Variation: Peaches & Cream Muffins - Substitute the mango with chopped peaches.


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