What you’ll need
1 cup The Healthy Baker Self Raising Flour
½ teaspoon bicarbonate soda
½ teaspoon cardamom powder
175ml buttermilk
2 eggs
1 ¼ cups brown sugar
100ml auzure Canola Oil
2 mangoes, cut into rough cubes
For the nutty crumble mix
½ cup brown sugar
150g butter, softened
1 cup The Healthy Baker Plain Flour
½ cup hazelnut or almond meal
pinch salt
½ teaspoon cinnamon
80g rolled oats
80g hazelnuts or almonds, roasted and roughly chopped
Preheat oven to 180°C and grease or line a 12-hole muffin tray with paper cases.
Sift dry ingredients together in a large bowl.
In another bowl, whisk together the buttermilk, eggs, sugar and oil until well combined.
Gently fold the wet and dry ingredients together and add the mango, stirring until just combined.
Divide the batter between the muffin holes, filling them only 3⁄4 of the depth and top with a 1cm layer of crumble mix.
Bake for 25 minutes or until muffins are golden and cooked through.
For the crumble, mix the sugar, butter, flour, nut meal, salt and cinnamon together with your fingers, working the ingredients into a sand-like mixture.
Stir through the oats and chopped nuts and keep in the fridge or freezer until ready to use.
