recipe | mango muffins: Saturday morning impromptu baking

In case y’all haven’t figured it out already, I’m a total control freak. But I’d like to think of it as “effortlessly organised and efficient”. Panu calls it “busy body” but sometimes he says it’s “endearing”. Hm, do we believe him? Anyway, the point is that I like to plan ahead, well ahead, for any event or activity. I don’t do unplanned, and I certainly don’t do impromptu.

An example is when Panu and I go on holidays. Usually we have our accommodation all booked (I mean, this is normal, right?) and I’ve scoped out the hotel website so intensely that I can tell you where they are, what services they offer, their room facilities and if you’re really lucky, I can tell you how many power points they have in each room, so you’ll know whether you need to bring an extra power converter. Yeah.

When Panu and his dad go on holidays, they don’t even book accommodation! What? I KNOW, RIGHT?!

*hyperventilate*

Me: But, what if there’s no accommodation when you get there?

Panu: Baby, there’s always accommodation.

Me: No, BUT WHAT IF THERE ISN’T?!?!?!

*hyperventilate* *anxious* *distressed* and this isn’t even my holiday.

You get the point.

So this mango muffin batch is a ground breaker for me. I woke up this morning with an itch to bake. Panu had gone out, taken the car and I hadn’t had time to study any recipe meticulously enough, let alone craft a detailed list of ingredients and scoured the supermarket to ensure I get each and every one of them.

I had to… make do.

I looked in my pantry, which is still kind of bare and recon’d what I did have. I had flour, sugar, eggs. No butter DOH. I had a mango! Hm, what good is a mango in baking? So I turned to the wise interwebs and found a recipe which seemed to use all the ingredients I did have at home.

And voilà! Saturday morning breakfast is baked. And I survived.

ps. I totally added condensed milk to the recipe just for kicks