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Preheat oven to 400 with rack in center of oven.
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Combine all dry ingredients in a bowl.
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Make a well in the center of the dry ingredients, place drained pineapple, diced mango, yogurt, eggs and oil in the well. Or just mix the wet ingredients in a separate bowl, then pour all at once into the dry ingredients. Fold the wet ingredients into the dry, just until the flour disappears. Do not over mix.
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Scoop the batter into a muffin tin that has been greased or lined with cupcake liners. Fill muffin tins about 3/4 full. Sprinkle with sugar if desired.
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Bake for about 15-18 minutes or until tops are golden and muffin springs back when touched lightly.
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Makes approximately 10-12 muffins.