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1. Die Mangos leicht auftauen lassen, damit die Scheiben der Länge nach halbiert
werden können.
2. In die mit dem Metallmesser versehene Schüssel den Lebkuchen geben. 30 Sek. pürieren.
3. Den Joghurt und die Mangostücke hinzugeben. 30 Sek. pürieren. Mithilfe des Schabers
die Masse von der Schüsselwand lösen. Erneut 30 Sek. pürieren.
4. Gleich essen.
Tipps vom Küchenchef: Für ein noch schmackhaftere Version den Joghurt durch 2
Kugeln Vanilleeis ersetzen. Anstelle von Lebkuchen kann auch Spekulatius verwendet
werden. Probieren Sie Varianten mit Himbeeren, Pfirsich und Honigmelone anstelle von
Mango.
1. Den Ofen auf 180 °C (Stufe 6) vorheizen.
2. In die mit dem Metallmesser versehene Schüssel die Eier, den Joghurt, das Speiseöl und
den Zucker geben.
3. Das Mehl und das Backpulver hinzugeben. 20 Sek. pürieren. Reste der Masse ggf.
mithilfe des Schabers von der Schüsselwand lösen.
4. Die in große Stücke geschnittenen halben Birnen und die Schokoladenstückchen
hinzufügen. Zweimal die PULSE-Taste betätigen.
5. Die Muffin-Formen mit Butter einfetten und bemehlen.
6. Die Formen zu 3/4 mit der Masse füllen.
7. 20-25 Min. garen.
NACHTISCH
Mango-Eis
Birnen-Schoko-Muffins
Zubereitungszeit: 5 min
Zubereitungszeit: 10 min Garzeit: 20-25 min Ausrüstung: Formen für Muffins
300 g gefrorene Mango
1 Becher sämiger Joghurt
1 Scheibe Lebkuchen
100 g Schokoladenstückchen
4 halbe Birnen (eingelegt)
3 Eier
1 Heft Backpulver
1 Becher Joghurt
1 Becher Speiseöl
3 Becher Mehl
2 Becher fein gemahlener Zucker
Für 4 Pers.
10-12 muffins
55
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