This is a guest post from my cousins Liesel and Rachel. We most often live across the world from each other but our passion for cooking and baking unites us. It”s in the genes! I trust these girls taste buds and know that whatever comes out of their kitchen is going to be GOOD. I hope you”ll give them a warm welcome!
I (Liesel) just returned to college in Canada after a good few years being away. During this time I”ll be spending one night a week at Rachel”s place to cut down on the commute to college. Instead of hitting the books, we”ll be hitting the flour and sugar!
We got into a bit of cooking and baking mischief together last year and would now like to involve Cheri in our shenanigans. This is a flavour combination that we came up with a couple of years ago when Rachel was visiting me in Ireland. Welcome to Cooking Cousins…
Rachel: So, we made some muffins.
Liesel: What was left of summer seems to have dropped below the horizon as quickly as the sun does these days. Although the leaves are turning colour we are grasping on to reminders of warmer weather.
Rachel: They got mangos and cloves in them.
Liesel: Mango and cloves are not regular companions in baking but are the perfect autumn flavour. The mango reminds us of tropical fruit salads enjoyed on a warm day and the cloves of the coming winter nights.
Rachel: I ate mine with butter and cheese.
Liesel: These healthy, sweat, spicy muffins are perfect to enjoy on their own or with your favourite muffin topping at any time of day. I will be enjoying mine for breakfast!
Mango Clove Muffins a.k.a. Autumn Sunrise Muffins
In one bowl mix together:
- 1/3 cup canola oil
- 1 egg
- 1 mashed banana (I defrost mine from the freezer, cut one end and then squeeze the banana out)
- 1/4 cup milk
- 1.5 teaspoons vinegar
- 1 teaspoon vanilla
In a second bowl combine:
- 1/2 cup brown sugar, not packed
- 1 cup flour
- 1/2 cup oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 small mango, diced (use 1/2 a large mango)
Mix wet and dry ingredients until just moistened. Fill muffin cups 3/4 full. Bake at 400 for 18-20 min.
A Liesel & Rachel creation.