Dried Mango Yogurt Muffin

Today we are sharing a muffin cake that is especially suitable for consumption in the hot summer days. The yogurt mixed with the fruity aroma of dried mango is refreshing and not too sweet, with the right amount of sweet and sour, making it a particularly refreshing summer dessert.

Ingredients:

Low gluten flour 140g

Yogurt 150g

Two eggs

Dried mango 50g

Fine sugar 40g

Unsalted butter 35g

Baking powder 2g

Steps:

Soaking the dried mango in the yogurt for half an hour in advance and stirring well in the fine sugar.

Beating the 2 eggs, sifting in the low gluten flour and baking powder, stirring in the mango yogurt, then add the melted butter and mix well.

Pouring into paper cups and preheating the oven in advance at 180 degrees on the upper and lower heat for about 25 minutes on the lower middle shelf.

Tips:

Each oven is different, please be flexible with the time and temperature.