For the most part, the brutal heat of the south Florida summer means death to almost anything growing outdoors. Lettuce burns. Tomatoes shrivel up. It is the time of year despised by professional and home gardeners alike.
On the bright side, the mangoes thrive. The onset of mango season is generally met with extreme excitement. Few things are better than fresh fruit from your own backyard. However-- there is only so much of one fruit you can eat. By the end of season, many are frozen or just left to fester on the street.
Well, Chef Aaron Johnson of Old Fort Lauderdale Breakfast House wants to help with that.
Try making these delicious strawberry-mango muffins!
Step One: Sift all of the dry ingredients in a large mixing bowl. This will include: three cups of flour, a tablespoon of baking powder, half a teaspoon of baking soda, and two teaspoons of cinnamon.
Step Two: In a double-boiler combine a half pound of butter and one and a quarter cups milk. Warm until the butter is melted. Then take the mixture off the heat and whisk in two eggs.
Step Three: Create a well in the middle of the dry mixture. Slowly pour the wet mixture into the well. Stir both are combined.
Step Four: Add one and a half cups chopped strawberries, a half cup of diced mango, and one and a half cups of superfine sugar to the mixture. Stir until all of the ingredients are combined.
Step Five: Using either muffin liners or a nonstick muffin pan, butter the muffin cups. Make sure to butter the top of the pan, as well, to prevent the muffin tops from sticking. Top the muffins with more chopped strawberries and diced mango for decoration. Bake at 325 degrees for 25 to 30 minutes; or until an inserted toothpick comes out clean.
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