Mango-bissap muffins

3 Aug

I modeled this recipe after one of our favorites, but used local fruit. The cornmeal gives a good texture, but not too heavy.

3/4 cup flour
3/4 cup whole wheat flour
1/2 cup cornmeal (semoule de maïs)
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup oil
1/2 cup small cubes of fresh, ripe mango
1/4 cup rehydrated bissap flowers, chopped into small pieces

Mix the dry ingredients in a large bowl.

In a second bowl, mix the egg, milk and oil well.

Stir the wet ingredients into the dry until just mixed. Gently fold in the mango and bissap.

Spoon the batter (it will be thick) into paper-lined muffin tins. Bake in preheated oven at 350 degrees until a knife inserted in center comes out clean.

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