Wednesday, April 16, 2014

Mango Wheat Muffins ~ Egg Free ~ With Stepwise Pictures

Mango season is here :) I was so happy to spot some juicy ripe mangoes when I went grocery shopping last week. I like all kinds of fruits but mangoes definitely have a special place in my heart. Since I know that these delicious fruits cannot be found all the time, I try and make the best of the season. Of course, these days you can get the canned version anytime year round. But I prefer fresh fruit versus canned and try and use fresh fruit whenever possible :)

One of the first things I made with mangoes this time were these mango muffins. I kept the recipe simple and just added a little cardamom for flavor. These muffins turned out very soft and spongy,  with subtle mango and cardamom flavors. These are great for snacking or even for the weekend breakfast :)

Other recipes with mangoes
Mango Lassi ~ Mango Yogurt smoothie
Mango Frozen Yogurt
Mango Popsicle

Mango Wheat Muffins ~ Egg Free ~ Butter Free

Click here for a printable view of this recipe

Ingredients and Method to make Mango wheat muffins
Dry Ingredients
1 and 1/2 cups whole wheat flour (Atta/ godumai maavu)
1/2 cup unbleached all purpose flour (maida)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Wet ingredients
3/4 cup fine sugar (shakkar/ sakkarai) (see notes)
1 cup mango puree (aam/ mambazham) ( I used about 1 large mango and a quarter of another one to get this)
1 cup milk (doodh/ paal) (use non diary milk for a vegan version)
1/4 cup oil

3/4 tsp cardamom powder (elaichi/ellakai)

Pre heat oven @ 350 deg F (approx 180 deg C). Line standard sized muffin tray with muffin liners.

Add all the dry ingredients to a large bowl and whisk/ sift together. Keep this aside.


If you have mango puree readily, it can be used in this recipe. Otherwise, peel and cut into little pieces and puree in a blender/mixer adding no water to it.  Measure out 1 cup from this, I needed to use 1 large mango and about 1/4 of another for this quantity of puree.

In another large bowl, mix together mango puree, sugar, milk, oil and cardamom powder and  mix together.



Add dry flour mix to the wet mix and gently mix together. Do not over mix, just mix well to make sure that the two mixtures and well mixed.  Spoon mixture into the pre lined muffin cups until it is 2/3 to 3/4 cup full. Place in pre heated oven and bake for 22 to 25 minutes or until a toothpick/ cake tester inserted in the center comes out clean.




Remove, cool a little and enjoy :)

Notes:
With this quantity of sugar, this muffin is not too sweet, it is mildly sweet. If you like a bit more pronounced sweetness, increase the quantity of sugar to 1 cup or even 1 and 1/4 cup of sugar depending on the sweetness of the mangoes and on how sweet you like your muffins.
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