Mango Sour Cream Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground mace
• 1 large egg, beaten
• 3/4 cup milk
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 tablespoon all-purpose flour
• 1 large mango, diced (about 1 cup)

1. Preheat the oven to 400F. Prepare a 12-cup muffin tin (either butter or line with baking cups or parchment squares).
2. Sift together the 2 cups of flour, baking powder, sugar, salt, and mace.
3. Whisk together the egg, milk, sour cream, and butter. Add to the dry ingredients and gently combine, being careful not to over-mix (I switch from a whisk to a rubber spatula for this).
4. Toss the mango with 1 tablespoon flour and gently fold into the batter.
5. Spoon the batter into the prepared muffin tin. Bake at 400F for 17-18 minutes, or until a knife can be inserted and removed cleanly. Allow to cool in the pan (5 minutes if they are in paper cups, 10 if they are naked in the pan) before transferring to a baking rack to cool further.

flour, baking powder, granulated sugar, salt, ground mace, egg, milk, sour cream, butter, flour, mango

Taken from food52.com/recipes/32077-mango-sour-cream-muffins (may not work)