| Mango Muffins | |
Innkeepers Anne Elliott and Ron Bradford
Innkeeper Comments:
This recipe is ideal for vegans and vegetarians as it is devoid of all animal products. Great for the health-conscious too!
Ingredients:
Put dry ingredients into a bowl and combine. Drain juice from mango segments and reserve. Add oil to dry mixture, then combine 1 cup of soy milk with reserved mango juice. Add to dry mixture, mixing well. Add additional soy milk until mixture resembles a sloppy scone dough consistency.
Heap spoonfuls into muffin cases, almost to the top. Finish off with pieces of mango. Bake in a moderately slow oven for 20 to 30 minutes.
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Cloudlands
4- 6 Banksia Park Road
Katoomba, New South Wales
Australia
Instructions:
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