Ingredients:
- 1 1/2 cups (180g) all-purpose flour (or whole wheat flour for a healthier version)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon powder (optional, for a warm flavor)
- 1/2 cup (100g) sugar (adjust to taste, or use coconut sugar or jaggery)
- 1/2 cup (120g) plain yogurt (or dairy-free yogurt for a vegan version)
- 1/2 cup (120ml) mango pulp or fresh mango puree (make sure it's ripe mango for a natural sweetness)
- 1/4 cup (60ml) vegetable oil (or melted butter)
- 1/2 tsp vanilla extract
- 1/2 cup (about 75g) chopped mango pieces (fresh or frozen)
- 1/4 cup (30g) chopped nuts (optional, walnuts or almonds work great)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line a muffin tray with paper muffin liners or lightly grease it with butter or oil.
2. Mix Dry Ingredients:
- In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon powder (if using). Set aside.
3. Prepare Wet Ingredients:
- In a large bowl, whisk together the sugar, yogurt, mango puree, oil, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and stir gently using a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, or the muffins may turn out dense.
5. Fold in Mango Pieces:
- Gently fold in the chopped mango pieces and nuts (if using) into the batter. The mango chunks will add a nice burst of flavor and texture to the muffins.
6. Fill Muffin Cups:
- Spoon the batter into the prepared muffin tray, filling each cup about 3/4 full. This will give the muffins room to rise while baking.
7. Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops of the muffins should be golden brown.
8. Cool and Serve:
- Once baked, remove the muffins from the oven and let them cool in the tray for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy the tropical flavor!
Tips & Tricks:
1. Mango Purée:
o If you’re using fresh mangoes, blend ripe mango slices into a smooth purée. You can also use canned mango pulp, but make sure it’s unsweetened.
2. Mango Chunks:
o Use fresh mangoes for a burst of juicy flavor in every bite. If you use frozen mangoes, make sure to thaw and drain them well before adding them to the batter.
3. Vegan Version:
o For a vegan version, simply substitute plant-based yogurt and non-dairy milk (like almond milk) for the dairy ingredients. You can also swap vegetable oil for melted coconut oil for added flavor.
4. Sweetener:
o Adjust the sweetness of the muffins based on the ripeness of your mangoes. If the mango is very sweet, you can reduce the sugar slightly.
5. Add-ins:
o If you like, you can add other ingredients like shredded coconut, raisins, or chopped chocolate to enhance the flavor. You can also sprinkle some cinnamon sugar on top before baking for a crunchy, sweet topping.
Storage:
- Room Temperature: These muffins will stay fresh for 2-3 days when stored in an airtight container at room temperature.
- Refrigeration: You can refrigerate the muffins for up to 1 week. Just let them come to room temperature before serving.
- Freezing: These muffins freeze well for up to 1 month. Let them cool completely before storing them in a freezer-safe bag or container. Thaw at room temperature or microwave them for a few seconds when ready to eat.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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