Nutrition Facts
4 servings
4
Mango and Hazelnut Muffin with a Salted Caramel Center
Here are some delicious muffins made with mango puree (fresh, but you can use frozen or canned mango) and ground hazelnuts. But that's not all! A little surprise, as I usually do, inside with this salted butter caramel!
Ingredients
170 mango coulis (1 mango)
2 eggs
90 melted butter
80 fine sugar
60 flour
1 baking powder
40 hazelnut powder
8 salted butter caramel
Directions
1
Retrieve the flesh of the mango and blend it. In a mixing bowl, whisk the eggs with the fine sugar. Add the melted butter and mix. Add the flour, baking powder, and hazelnut powder, and mix.
2
Add the mango puree and mix.
3
In the muffin tins, pour half of the batter, add 1 teaspoon of salted caramel, and cover with batter. Bake in a preheated oven at 180°C for 20 minutes. Let cool on a wire rack.
4
To finish: A fresh mango is better than a frozen one or one from a can... But in the absence of thrushes...
Ingredients
Ingredients
170 mango coulis (1 mango)
2 eggs
90 melted butter
80 fine sugar
60 flour
1 baking powder
40 hazelnut powder
8 salted butter caramel
Directions
Directions
1
Retrieve the flesh of the mango and blend it. In a mixing bowl, whisk the eggs with the fine sugar. Add the melted butter and mix. Add the flour, baking powder, and hazelnut powder, and mix.
2
Add the mango puree and mix.
3
In the muffin tins, pour half of the batter, add 1 teaspoon of salted caramel, and cover with batter. Bake in a preheated oven at 180°C for 20 minutes. Let cool on a wire rack.
4
To finish: A fresh mango is better than a frozen one or one from a can... But in the absence of thrushes...
Notes
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