Mango Chocolate Swirl Muffin

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Nutrition per serving    (USDA % daily values)
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Ingredients for 15 servings

2 Cups All purpose flour ( I used superfine flour)

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon salt

3/4 cups castor sugar

1/4 cup cocoa powder ( mix with 2 tbsp of lukewarm water)

5 tbsp Oil

1 tsp Vanilla extract

2 1/2 cup mango pulp

1/4 cup milk

1/4 cup natural yogurt



Preheat the oven to 350 F, 170*C. Prepare your mould, slightly grease your mould and line them with muffin cups. Meanwhile, in a mixing bowl mix the sugar and oil together, mix them until well mixed. Next, add the pulp, milk, yogurt, vanilla and whisk it. In a different bowl combined flour, soda, baking powder & salt together. Slowly, add them into the wet ingredients and mix them until well combined. Add the cocoa in a cup with the 2 tablespoon of water & mix well. Then transfer half of the mango batter into a different bowl and add the cocoa paste into the another half batter. Scoop the mango batter and cocoa batter alternately into the muffin tray. Use a stick to make a swirl. Bake the cake for 15 - 20 minutes or until the bake bounce back when you touch.

View instructions at
Shazana Abd Karim

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