Eggless mango muffins recipe
US measuring cups are used (1 cup = 240 ml)
regular sized muffins
White distilled vinegar
All purpose flour (Maida)
White granulated sugar
(Use any flavorless oil like canola, corn, safflower)
Pure vanilla extract
from 1 lemon or 1
1 large or 1 ½
½ cup + 2
chopped into small pieces
Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
Line a muffin pan with cupcake liners and keep it aside.
Make sure all the ingredients for muffins are at room temperature for the best result.
First, take milk and vinegar in a large bowl.
Mix and let it rest for 10 minutes. Let the milk get curdled.
While milk+vinegar is resting, chop the fresh and dried mangoes and keep it aside.
Making eggless mango muffins recipe:
Take dry ingredients (all purpose flour, sugar, baking powder, baking soda and salt) in a bowl.
Whisk it till everything is incorporated well.
Take about 2 tablespoons of flour mixture and add to chopped fresh mangoes.
Stir gently and coat the mango pieces with this flour. Keep it aside.
Now back to milk-vinegar mixture. In that bowl, add yogurt, oil, vanilla extract and lemon zest.
Beat it very well till everything is well combined.
Now add flour mixture into the wet mixture.
Start with whisk and mix. halfway through switch to spatula and mix till everything is incorporated and you get the smooth batter. Do not over mix it.
Now add fresh mangoes and ½ cup dried mangoes. Fold them into the batter.
Divide the batter into 12 muffin cups.
Sprinkle few dried mango pieces on top.
Bake in preheated oven for 20-22 minutes. Check by inserting a toothpick in the center of the muffin. If it comes out clean then muffins are ready.
Remove it from the oven and let it cool in the pan for 5 minutes.
Once cool to touch, remove them to a wire rack and let them cool completely.
*Nutrition information is a rough estimate for 1 serving
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