MUFFIN OF THE MONTH- Orange Mango Sunshine

Anyone living in Vancouver will know what I mean when I say we NEED a little sunshine. This spring has been the wettest and the most grey I can remember UGH! I figured if I can't have sunshine in the sky I could at least have a little sunshine in my food lol. So to any of you that understand my pain go ahead and crank your heat, turn every light on in the house and sit back and enjoy little bite of sunshine.

2 1/2c flour

1/2c    sugar 

2tsp    baking powder

1tsp     baking soda

1/2tsp salt

1          orange (zest, then peel and dice)

1          mango (peeled and diced)

2         eggs

1c        orange juice

1tbs     vanilla

1/4c     oil (I use orange olive oil)

Preheat oven to 375. 

In a large bowl combine the dry ingredients and stir in the orange zest along with the diced mango and orange. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer.