2 c. of all-purpose flour
1 tbsp. of baking powder
8 heaping tbsps. of sugar
1/2 tsp. of salt
2 eggs, lightly beaten
1 c. of milk
1/2 c. of vegetable oil
a little butter
meat of 2 mangoes, coarsely chopped

Preheat the oven to 425oF.

Grease the bottoms and sides of the muffin pans.

Sift together the flour, baking powder and salt. Stir in the sugar. Add the beaten eggs, milk and vegetable oil. Blend with a wire whisk just until the dry ingredients are moistened. Do not overmix. The batter will be lumpy. Add the chopped mangoes and stir a few times. Spoon into the muffin pans until about 4/5 full. Bake for 15-20 minutes. To test for doneness, insert a toothpick into the thickest part of a muffin. If the toothpick comes out clean, the muffins are done.

Transfer the muffin pans to a wire rack and cool for about 20 minutes before removing the muffins. To loosen, run a small spatula or knife around the muffins.

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