As my new invention is cooling on the counter as I type, let me tell you this is rather exciting. I bought some dried mango (for whatever reason at the time) and kept staring at it. I also had a jar of stemmed ginger in syrup in the fridge…so….thinks I, let see what I can do.

• 2 cups flour
• 1/2 cup sugar
• 3 tsp. baking powder
• pinch of salt

Whisk these all together to ensure it is well mixed. Set aside.

Now continuing on

• Dice dried mango to make 1/2 cup
• 1 piece of ginger, diced
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1/2 cup melted butter
• 1 large egg

Melt butter and set aside. Measure out the milk, cream and whisk in the egg. Add to the butter, whisking so it will not curdle.

Add this to the dry ingredients, and you will have to add more milk as you mix. (Depends on the weather) just don’t overdo it. Then fold in the mango and ginger.

Scoop into a large muffin pan for 6, for me it takes 3 scoops each one. Bake at 425 for 18-19 minutes. Remove from the oven and sprinkle with icing sugar. Remove to a rack to cool.

I cut one in half and gave one to Don and I had one (I call it quality control) and we loved it.