Mango Yogurt Muffins

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the cast:

4 tablespoon powdered sugar
2 tablespoon juice (mango juice or lemon juice)

Instructions

Preheat the oven to 200 ° C. Grease the muffin tin or line it with paper liners.
Drain the mangoes from the can (the liquid can be collected and used for the icing) or peel the fresh mango and cut off the pulp around the core. The mango pieces should be about 1 cm in size.
Mix the flour, baking powder, desiccated coconut, cinnamon and sugar in a bowl. Press a small depression in the middle. The well can be left out, but it is helpful if you add the other ingredients, you don`t have to stir for so long and the desired consistency of the dough is retained.
Melt the butter carefully in a small pot (do not let it get too hot). Mix the liquid butter with the milk and yoghurt in a second bowl (or in a measuring cup) and mix briefly with the dry ingredients with a fork. For a fruity taste, fruit yoghurt (with mango) can be used instead of natural yoghurt.
Carefully fold in the mangoes. Pour the mixture into the mold and bake for about 25 minutes.
After cooling, the muffins can be covered with icing: Put 4 tablespoons of powdered sugar in a cup, mix with 2 tablespoons of the mango juice or lemon juice and stir well so that a viscous mixture is created that can be easily spread over the muffins with the pastry brush . Or simply dust with powdered sugar.
It also tastes very good when served warm with a scoop of vanilla ice cream.

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