Mango-Banana Muffins

Name: Mango-Banana Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Butter; 125 g Sugar; 2 Eggs (size M); 250 g Flour; 1 package Baking Powder; 1 pinch Salt; 75 ml Milk; 3 Bananas (approx. 160 g each); 3 TABLESPOONS Lemon juice; 1 small mango (approx. 300 g); 300 g Cream cheese double cream; 100 g Icing sugar; 12 Paper baking cups; 7-10 Tbsp One piping bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Butter
125 g Sugar
2 Eggs (size M)
250 g Flour
1 package Baking Powder
1 pinch Salt
75 ml Milk
3 Bananas (approx. 160 g each)
3 TABLESPOONS Lemon juice
1 small mango (approx. 300 g)
300 g Cream cheese double cream
100 g Icing sugar
12 Paper baking cups
7-10 Tbsp One piping bag

Directions

1
Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and salt, alternating with the milk. Peel and slice the bananas, marinate them with 2 tbsp. lemon juice and fold into the dough.
2
Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough into the paper cups. Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes, remove from the oven and allow to cool on a cake rack.
3
Cut the mango off the stone. Peel the flesh, cut into pieces and puree. Mix cream cheese, icing sugar and 1 tbsp. lemon juice with the whisk of the hand mixer until creamy. Pour into a piping bag with a large star-shaped spout, sprinkle a large tuff on each muffin. Decorate with mango puree.