The addition of yogurt in the muffin can add a sense of freshness when eating and combine it with the sweetness of dried mango to give your taste buds more enjoyment.
Ingredients
- Dried mango 120g
- yogurt 225g
- Low-gluten flour 210g
- baking powder 3g
- fine sugar 130g
- egg 3
- unsalted butter 75g
Instructions
- Cut 120g Dried mango into medium sized cubes
- Weigh 225 grams yogurt, put the diced mango into the yogurt
- Soak for half an hour
- Beat the eggs and add fine sugar.Stir until sugary.
- Sift in the batter Low-gluten flour and baking powder.Mix evenly
- Add mango yogurt.Mix thoroughly and evenly
- Weigh out 75 grams of butter, put the butter in the microwave for one minute to melt; add the melted unsalted butter to the batter.Mix until completely absorbed.
- Pour the cake batter into the mold, about eight-quarters full.
- Place in the middle rack of the preheated oven and bake at 190° for 20 minutes.
- Adjust the temperature and time according to your own oven habits, and bake until the cake is cooked and the top is golden.
- Take it out and move it to a drying net to cool.
