Any Mango fans out there? This is a must try for you. I would have loved to bake with fresh mango puree but had to satisfy my mango craving with the store bought sweetened mango pulp. This is yet another attempt at fat free baking, which made me a believer!!
My family has gotten used to these bakes now and are craving for more. I knew I would get into this kind of a situation. But I wouldn't change. Would I ??
These were very delicious, fluffy but again a tad dry. The dryness maybe because of over baking or lack of sufficient wet ingredients. In any case I should have baked it for about 15-18 min instead of 22 min and added a little more mango puree. We also thought we could afford a little more 'mango-ness' in these muffins. But we still enjoyed these for a snack. When it comes to mangoes, don't we all tend to forgive minor flaws? Here is the recipe for you to try out for Day 5 of BM # 7.
Adapted from Eggless Cooking
Ingredients -
All Purpose Flour/Maida 1/2 cup
Whole Wheat Flour 1/2 cup
Baking Soda 1 tsp
*Dried Cranberry handful rolled in a teaspoon of flour
Plain Yogurt / Curd 1/2 cup
Mango Puree 6 Tbsp (I would recommend 8 Tbsp)
Apple Cider Vinegar 1 Tbsp
Sugar 1/4 cup + 1 Tbsp
* Any dried fruit can be used here, better still if you add fresh mango bits for that extra bit of mango flavor!!
Method Of Preparation -
Preheat the oven at 350 F. Prepare the muffin plates by lining them or greasing them.
In a mixing bowl add the yogurt, mango puree, sugar and apple cider vinegar and mix until combined.
Sift the flours and baking soda and gradually add to the wet ingredients while mixing until you get a lump free batter.
Gently fold in the cranberries rolled in flour.
Fill the muffin cups 3/4 ths full with batter. This is sufficient for 9 muffins. So fill the remaining 3 with water for even baking.
Bake for 15-18 min or until a tester inserted comes out clean.
Remove onto a wire rack and let cool. Decorate if you want and indulge in this fat free muffin!
Check here to know what my fellow marathoners are upto!
Linking these muffins to Umm Mymomnah's 'Anyone Can Cook' and to Pari's 'Only Baked' hosted by me.
Preparation Time 15 min + Baking Time 18 min
Makes 9 medium size muffins
My family has gotten used to these bakes now and are craving for more. I knew I would get into this kind of a situation. But I wouldn't change. Would I ??
These were very delicious, fluffy but again a tad dry. The dryness maybe because of over baking or lack of sufficient wet ingredients. In any case I should have baked it for about 15-18 min instead of 22 min and added a little more mango puree. We also thought we could afford a little more 'mango-ness' in these muffins. But we still enjoyed these for a snack. When it comes to mangoes, don't we all tend to forgive minor flaws? Here is the recipe for you to try out for Day 5 of BM # 7.
Adapted from Eggless Cooking
Ingredients -
All Purpose Flour/Maida 1/2 cup
Whole Wheat Flour 1/2 cup
Baking Soda 1 tsp
*Dried Cranberry handful rolled in a teaspoon of flour
Plain Yogurt / Curd 1/2 cup
Mango Puree 6 Tbsp (I would recommend 8 Tbsp)
Apple Cider Vinegar 1 Tbsp
Sugar 1/4 cup + 1 Tbsp
* Any dried fruit can be used here, better still if you add fresh mango bits for that extra bit of mango flavor!!
Method Of Preparation -
Preheat the oven at 350 F. Prepare the muffin plates by lining them or greasing them.
In a mixing bowl add the yogurt, mango puree, sugar and apple cider vinegar and mix until combined.
Sift the flours and baking soda and gradually add to the wet ingredients while mixing until you get a lump free batter.
Gently fold in the cranberries rolled in flour.
Fill the muffin cups 3/4 ths full with batter. This is sufficient for 9 muffins. So fill the remaining 3 with water for even baking.
Bake for 15-18 min or until a tester inserted comes out clean.
Remove onto a wire rack and let cool. Decorate if you want and indulge in this fat free muffin!
Check here to know what my fellow marathoners are upto!
Linking these muffins to Umm Mymomnah's 'Anyone Can Cook' and to Pari's 'Only Baked' hosted by me.
Preparation Time 15 min + Baking Time 18 min
Makes 9 medium size muffins
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It feels spongy and moist from the images. :)
Wow... so beautiful... love mango cupcakes :)
have been mango cake recipe for a long time...nw i got it....love it
Loving the pic. bookmarked it dear. going to try soon
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I love the rich look of the muffins ... am sure they must be equally tasty.
Mmm! That looks delicious :) great recipe dear!
Sure, a lot of minor flaws can be forgiven when their's mango in the dish--totally agree. Muffins look bright and delicious.
Muffins look so soft , moist and tempting. Can't resist myself against having them.
Deepa
Hamaree Rasoi
simply LOVELY! Harini! Came out perfectly!
Looks perfect n delicious..:)
this is perfect one
made mango muffins once....loved it...this combo is very nice and colorful
with mangoes ready to overlook the flaws- a good bake n nice recipe !
From the pics, I see it moist and not very dry. May its not spongy inside. As you said, increasing the mango puree will help in both taste and texture.
These muffins looks lovely and the such amazing flavor combination
Love the flavour of mango and the addition of cranberries, looks very very tempting. Thank you so much for linking with Any One Can Cook :)
Soft and spongy. Luv the colour
The colour of the muffins is so nice. Looks delicious too...
Looks soft and spongy.. Love the interesting combo, mango and cranberries..
Love the wrapper and the muffin! Love combo of flavors in the muffin!
Lovely recipe and clicks..
The muffins look so tempting..
Mango and cranberry is interesting combo..
Happy Blogging
Rujuta
http://theworldaccordingtorujuta.blogspot.com/
Yum, those look super soft and yummy :)