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!
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.
Add the mango puree and mix.
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.
To finish: A fresh mango is better than a frozen one or one from a can... But in the absence of thrushes...
0 servings
4
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