A breakfast muffin is a misnomer. Make and enjoy these tasty little muffins any time of the day. They can be ofcourse had for breakfast, warmed slightly with a little butter, or as a tea time snack, post workout indulgence or snack box item for an adult or child.
I was almost entirely inspired by this recipe of fellow blogger who I endlessly stalk. I added chopped mango pieces instead of making them into a pulp. Remember how I gushed about her Masala Bread and made this Wholewheat Spinach Bread? Anyhoo, prolific bloggers make me mad. How do they churn out yumminess, take amazing pictures and have the post up before the season is out? Beats me…after all these years of blogging, I still can’t get my posts up and running.
On a side note, how many of you have food pictures from 4 years ago that you haven’t blogged yet? (*raises hand guiltily).
Whole Wheat Egg-less Mango Muffins
Makes 6 muffins
Mango 1 cup peeled and chopped (about 1/2 a large mango – I used Bananaganapalle)
Whole Wheat Flour 1 cup
Milk 1/2 cup
Jaggery/ Sugar ¼ cup (grated if using jaggery)
Baking Powder 1 teaspoon
Baking Soda ½ teaspoon
Cardamom 2 pods, skin removed and powdered smooth
Vegetable Oil 2 tablespoons
Salt a pinch
Vinegar 1 teaspoon
Coconut 2 tablespoons (fresh coconut grated or use dried)
Granola 2 teaspoons (for the topping)
Whisk together the flour, coconut, salt, cardamom powder, baking powder and soda.
Add the vinegar to the milk and set aside for 10 minutes.
Preheat the oven to 180 C and lightly coat the insides of the pan with oil.
Add the oil and grated Jaggery/ sugar to the milk and vinegar and mix till the Jaggery has melted
Add the wet ingredients to the dry and mix gently in a few strokes till a batter is formed. Add the mango pieces and mix.
Spoon the batter into the muffin tray till about 2/3 full, top with the granola and bake for 26-28 minutes. Insert a skewer into the muffin at 25 minutes, if it comes out clean, remove from the oven.
Set aside to cool for 10-15 minutes. Serve warm with a little butter.