mango date muffin

I've been on a muffin craze and experimental mode since Sunday when i finally attempted to cook rourou. They are quick to make, a great way for me empty the fridge and pantry and use the eggs that our 6 hens produce on a daily basis. I like recipes that the quick and that you chuck everything in a bowl, mix and chuck in the oven. This i can do between making coffee for Shayne and I and make the girls lunch for school.

2 cups chopped ripe mango
2 tablespoon Greek yoghurt (this is more like generous scoops with a tablespoon)
3 cups plain flour
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup chopped dates
1/4 cup vegetable oil
3 eggs
1/4 cup pumpkin seed
1/2 cup water

Heat oven to 180°C. Put all the ingredients except for the water in a bowl, mix and add water till you get your preferred consistency. I don't like it too runny. Bake for around 20min or until golden brown.
Yummy hot with butter and coffee :) (i like mine with nespresso)

Makes 24 mini muffins and 16 medium

yesterday i made rourou soufflé (although i didn't know it was till i saw it in rise in the oven LOL using the leftover rourou soup i made on Sunday) - both recipe to follow and kicking myself for not taking any pictures.


notes and local shopping tip:

• i usually buy ripe mango by the sack when they are in season, peel and chop them up in cubes and bag them by 1 cup measurements.
• i usually use self raising flour in my muffins but used normal flour with baking powder for this recipe as i was out of self raising flour. if you want to use self raising flour - omit the baking powder.
• i used olive oil for the above recipe but i imagine coconut oil will be quite nice too
• dates and pumpkin seeds can be found at Cost U Less
• nespresso capsules from Victoria Wines in Damordar City Complex - they are around $30-$35 a for a box of 10