3.eggless mango coconut muffins
Sweet luscious mangoes
Its mango season in Kenya and most people just love to have them for breakfast,lunch and dessert. Its like anytime is mango time. Kenya grows some very good varieties of mangoes such as boribo, dodo, and apple mango to name a few. Most of these mangoes are grown in the coastal area. While boribo is generally lemony yellow in colour and a bit fibrous,it is good for salads, cooking and refreshing juice and a popular choice for most because its the cheapest. Unripe dodo is generally used for pickles, achar, cooking, eating with chilli while the ripe one is used for mango juice and aamras. The king of mangoes, the apple mango is sweet, orangey and not fibrous… the perfect choice to serve with ice cream, to have on its own or to use it for desserts. So I thought, why not make some mango muffins. I baked some this afternoon for the first time and they have turned out pretty good and are eggless.
Since I baked these muffins for the first time, I have come across many more mango muffin recipes. I prefer the recipe that I use at the moment as the muffins are made from wheat flour. I will leave the original one and add the wheat flour version too.
EGGLESS MANGO COCONUT MUFFINS
Version 1 :
makes 12 medium muffins
oven temp 180ºC
1½ cups plain flour
2 tsps baking powder
½ tsp soda bicarbonate (baking soda)
½ tsp salt
½ cup sugar
1 tsp cardamom powder
1½ cups mango puree
⅓ cup vegetable oil
½ tsp vanilla essence
2 tbsps mango or apricot jam
3 tbsps desiccated coconut
- Preheat the oven to 180°C.
- Sieve flour, baking powder, soda bicarbonate, cardamom powder and salt in a bowl.
- In another bowl, add mango puree, sugar,vanilla essence and oil and beat well till the oil is mixed well into the puree.
- Add the dry ingredients to the puree and mix till it just becomes wet. Don’t over mix otherwise the muffins will not bake well and will be heavy.
- Line a muffin tray or muffin cups with paper cups.
- Fill the cups 3/4 of the way with the batter.
- Bake for 20 minutes or until done.
- Remove from the oven and put the muffins on a wire rack to cool.
- Mix the jam well till its a bit runny. Brush the muffin tops with it.
- Sprinkle the coconut over it.
- Preheat the oven to 180°C.
- Line a muffin tray or moulds with paper cups.
- Mix flax seed powder and water together. Let the mixture rest for 10 minutes.
- Sieve flour, salt, baking powder, soda bicarbonate and cardamom powder together into a bowl. Mix in the coconut.
- Put the mango puree, oil, milk, sugar and flax seed mixture into another bowl.
- Whisk the mixture for a few minutes.
- Add flour mixture to the liquid mixture. Mix till the flour becomes wet. Don’t over mix.
- Add chopped mango and mix gently.
- Spoon the batter into the prepared moulds or tray. Fill each on ¾ of the way with the batter.
- Sprinkle the chopped almonds over them.
- Bake for 20 -25 minutes or till done. Insert a toothpick, skewer or knife into the middle of a muffin. If it comes out clean they are done.
- Remove the muffins from the tray or moulds and let them cool on a wire rack.
- If you do not like cardamom, use ginger powder. Ginger powder compliments mango very well. Remember ras, rotli. Mango ras with a pinch of salt, ginger powder and ghee!
- Can top the muffins with fresh cream and tiny pieces of mango to serve as a dessert.
- ⅓ cup is about 5 tbsps plus 1 tsp.
- To check if the muffins are done, insert a wooden toothpick in the centre and it should come out clean.
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