2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1 cup chopped peeled ripe mango
3/4 cup low-fat buttermilk (I didn’t have buttermilk or lemon juice – so I used 1/2 lime juice mixed into the milk instead and it worked fine)
1/4 cup butter or stick margarine, melted
1 teaspoon vanilla extract
1 large egg
2 tablespoons sugar
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cardamom) in a medium bowl; make a well in center of mixture. Stir in mango. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist (batter will be stiff).
Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 2 tablespoons sugar. (I forgot the sugar, don’t think it made a difference but probably a nice addition) Bake at 400° for 23 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans, and cool on a wire rack.