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.
Top tip for making Mango and passion fruit muffins
Any uneaten muffins will freeze well, preferably un-iced. Heat through in a moderate oven before serving.