| Mango Muffins |
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Wet Mix
1/4 cup cream cheese
1/2 cup sugar
2 eggs
1 cup apricot yogurt
grated rind of 1 lemon
1-1/2 cups chopped mango (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp lemon juice)
2-1/2 cups self-raising flour
Topping
1/4 cup toasted slivered almonds
1/4 cup castor sugar |
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| Instructions |
| Preheat oven to 350 degrees F, prepare pans. Blend the sugar into the cream cheese. Beat in the eggs, cream and yogurt. Mix in the mango and lemon rind. Fold in
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar and bake for 25 mins. Makes 10-12.
Variations: Peaches and Cream Muffins - Substitute the mango with chopped peaches.
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