Mangos and fresh fruit juices ensure these muffins are naturally sweet – so very little sugar is required
- 200g dried mango pieces - chopped
- 300ml freshly squeezed orange or clementine juice
- 1 large egg
- 75g (3oz) unsalted butter, melted
- 325g (11½ oz) self-raising wholemeal flour
- 1tbsp baking powder
- 2 passion fruit
- 90g (3½ oz) icing sugar
Preheat the oven to 200°C (400°F, gas mark 6). Line a 12-section muffin tray with paper muffin cases.
Put the mango pieces and 200ml (7fl oz) of the fruit juice in a saucepan.
Heat until the juice bubbles around the edges then reduce the heat, cover and cook gently for 5 mins. Leave to cool.
Blend the mango and juice in a food processor or blender until puréed but with some pieces of fruit remaining. Turn into a bowl and beat in the egg, butter and remaining juice.
Sift the flour and baking powder into a bowl, tipping in the grains left in the sieve. Add the mango mixture and stir gently with a large metal spoon until only just combined.
Divide among the paper cases and bake for about 15 mins until risen and golden. Transfer to a wire rack and leave to cool for 15 mins.
Halve the passion fruit and scoop the pulp into a small bowl. Add the icing sugar and stir until mixed. Drizzle the icing over the muffins and serve warm or cold.
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Any uneaten muffins will freeze well, preferably un-iced. Heat through in a moderate oven before serving.