Wednesday, November 16, 2011

Vegan Mango Muesli Muffin

One of the things I love about baking, I mean other than the finished product, is the aroma in my kitchen while baking. The last couple of months I have not baked at all, except for a couple of times when I was experimenting with multi grain bread. So I kind of missed the whole baking experience, the taste of freshly baked breads/ muffins , the aroma....everything. I was looking forward to doing some baking and the first chance I got, I got busy with it :-) 
I had this fair amount of unsweetened store bought muesli that has been sitting in my pantry for a while. It was my plan to make either some breakfast bars with it or some muffins. The muffins won out this time only because I wanted to use up some of the sweetened mango pulp sitting in my refrigerator :-) I added some cardamom to give this muffin a more unique and distinctive flavor. The muffins turned out to be both soft and tasty and the entire batch was gone before I could take more pictures :-) Now I am looking forward to making another batch of these so that I can take better pictures next time :-)

Vegan Mango Muesli Muffins

Click here for a printable view of this recipe

Ingredients and Method to make Mango Muesli Muffins
Dry Ingredients
1 cup spelt flour (can be substituted with All purpose flour/wheat flour)
3/4 cup no sugar added muesli (see notes)
1/4 cup sugar (see notes)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
5 cardamom seed powder

Wet Ingredients
1 tbsp flax seed meal + 3 tbsp water whisked together until it turns gelatinous
1/4 cup oil
1/4 cup sweetened mango pulp

Pre heat oven to 350 deg F.
Line muffin tray with muffin liners and keep aside.
In a large bowl add all the dry ingredients and mix well.
In another bowl, whisk together flax seed meal with water until it turns gelatinous. Let sit for a couple of minutes. Add mango pulp and oil to the flax seed mixture and mix well.
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Add the wet ingredients to the dry ingredients and mix gently until all the ingredients are mixed well.
Spoon mixture into the pre lined muffin tray until it is 3/4th full. Place tray in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove, cool and enjoy :-) Store in an airtight container and use within a couple of days for freshest taste.

Yielded 6 muffins.

I had unsweetened muesli so I added some sugar, in case you have sweetened muesli and sweetened pulp too you can probably skip the sugar entirely.
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