Preheat oven
to 180C for about 10 minutes. Place 6 paper moulds on a muffin tin. Set
aside. Sieve well whole wheat flour, low gluten flour, baking powder,
baking soda and salt. Set aside. Beat the egg. Add brown sugar, mango
juice and vegetable oil. Stir well. Add the egg mixture from step 2 into
the dry sieved mixture from step 1. Stir quickly with a spatula until no
longer lumpy. Add diced mango and mix. Pour the batter into paper
moulds. Bake in the oven for about 20-25 minutes until the surface turns
golden. Insert a skewer into the center of a muffin. It is done if the
skewer comes out clean. Take them out and place on a rack to let cool.
Serve.
Made with
fresh mango juice that gives a refreshing taste, the whole wheat muffin
is a must for those who are health conscious.
