Mango Yogurt Muffins

mango yogurt muffins

My love for mangoes increases with each passing day. And it goes without saying that I want to try every mango-related recipe that I can lay my hands on. Do you know what the best part about mango is..? It can make anything taste delicious. It works well with everything and it is used in a boatload of dishes.

I have tried salads, desserts, ice cream…even beverages with mangoes. I decided that it was time to integrate the delicious goodness with the heaven of baking. Mango Muffins… sounded like a perfect plan !

Well.. I tried my hands on these muffins and these were a winner. They left me wanting for more.. I was too tired to whip another batch but I’m gonna do that soon. My entire family loved it…and I was told that these were by far the best muffins they’ve had so far.

The yogurt gives it the sponge and the moisture. Chopped mangoes and the grated coconut give it an unbelievably great texture and taste.

God ! I love these muffins !

I so wish that we had mangoes all around the year….I’ve gotta make these soon and more often ..they’re THIS inviting… and this DELICIOUS !

 Mango yogurt muffins 2

Here’s how you can make this delight-

1. In a big bowl, mix yogurt and vegetable oil.

Step 1

2. To this, add chopped mangoes and freshly grated coconut.

Step 2

3. To this, add granulated sugar and mix well.

Step 3

4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.

5. Add the dry ingredients to the wet mixture. Stir until just combined.

That's the goooeey and gorgeous mess you want !
That’s the goooeey and gorgeous mess you want !

6. Pour into lined or greased muffin moulds.

Step 6

7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.

Heaven ..straight out of the oven !
Heaven ..straight out of the oven !

8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Can you see the mango chunks ? Lovely..ain't it? Tastes even better !
Can you see the mango chunks ? Lovely..ain’t it? Tastes even better !

Mango Yogurt Muffins Recipe

Preparation Time- 10-15 minutes

Baking Time- 20-25 minutes

Yields- 12 muffins


Ingredients-

All Purpose Flour- 1 cup
Yogurt- ½ cup
Vegetable Oil- ¼ cup
Sugar- ½ cup
Ripe Sweet Mango- ¾ cup, finely chopped
Fresh grated Coconut- ¼ cup
Baking Soda- 1 tsp
Salt- ¼ tsp

Preparation-

1. Preheat the oven to 175˚C for 10-15 minutes.

2. Prepare the muffin pans by dusting or lining with paper liners. I use silicon moulds..so I directly pour the batter into them..no prep needed.

Directions-

  1. In a big bowl, mix yogurt and vegetable oil.
  2. To this, add chopped mangoes and freshly grated coconut.
  3. Next add sugar and mix well.
  4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.
  5. Add the dry ingredients to the wet mixture. Stir until just combined.
  6. Pour into lined or greased muffin moulds.
  7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.
  8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Notes-

1. Finely chop the mangoes. DO NOT purée them.

2. The yogurt gives it the desired moisture and makes it spongy. It is a muffin that will leave you wanting for more. I’m sure you’ll have to whip up another batch as soon as you try these.

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Orange Cranberry Muffins

Orange Cranberry Muffins

I have always been a hard-core fan of freshly baked goods—cakes, cupcakes, muffins, cookies..and a lot more. All these years I’ve extensively used all purpose flour for all the baking. It was not until a couple of months ago that I tried replacing it with whole- wheat flour. I was amazed with the results…and since then I’ve been on a lookout… trying to find easy and healthy replacements in baking/cooking.

After using whole-wheat flour in cupcakes, I wanted to try oats or oat flour in the same. I was skeptical at first but wanted to give it a try at least. I looked up the internet for recipes and found this one from Divya’s culinary journey.

This recipe had me at “orange and cranberry” and obviously, “eggless” ! Since the oat flour was being balanced by other flours, I decided to give it a try and I’m glad I did. I found a healthy and guilt-free muffins recipe. And the best part is it doesn’t even taste like it’s a healthier version of a delicious muffin ! Tastes great !

What’s so special about these delectable muffins? Well.. they are.. Eggless. Healthy. Tangy. Moist. AND have low calories!

Here’s the step-by-step guide to make these perfectly gorgeous beauties. Get goin’ !

1. In a bowl, combine all the flours together.

Step 1

2. Add salt, baking soda and baking powder. Set the dry mixture aside.

Step 2

3. In another bowl, combine the honey, oil and yogurt. Stir well till all the ingredients are well combined.

Step 3

4. Add this mixture to the flour mixture, alternating with milk. Add the powdered sugar. Whisk until you have a homogeneous mixture.

That's the gooey mess you want ! Don' t be scared..if this is how your batter looks..it's perfect.
That’s the gooey mess you want ! Don’ t be scared..if this is how your batter looks..it’s perfect.

5. Now fold in the cranberries, orange zest and orange juice till they are fully incorporated. Don’t worry if it looks messy.

Step 5

6. Spoon the batter into the muffin pan.

Step 6

7. If using, sprinkle oats and/or cranberries on the top.

More yumminess added right here..right now
More yumminess added right here..right now

8.Bake at 175˚C for 20-24 minutes or until a skewer inserted in the centre comes out clean.

irresistible fresh goodness straight from the oven
irresistible fresh goodness straight from the oven

Let them cool. Enjoy!

orange cranberry muffin 2

Orange Cranberry Muffins Recipe

Preparation Time- 15 minutes

Baking Time- 20-24 minutes

Makes 12 muffins

Recipe from Madhuram’s Eggless Cooking.

Ingredients-

All purpose flour- ½ cup
Whole wheat flour- 1 cup
Oats flour- ½ cup
Baking powder, 1 tsp
Soda bi-carb, or Baking Soda- ¼ tsp
Salt- ¼ tsp
Honey- ½ cup
Powdered sugar- 2-3 tbsp
Vegetable or Olive Oil- ¼ cup
Low fat yogurt- ¼ cup
Skimmed milk- ¾ cup
Orange juice- 3 tbsp
Orange zest- 1 tsp (optional)
Dried Cranberries- ½ cup
Oats and dried cranberries – to sprinkle on top (optional)

Preparation-

  1. Pre- heat the oven to 175˚ C for about 10-15 minutes.
  2. Prepare the muffin pan by greasing and flouring it or simply use paper liners. Set it aside.

Directions-

  1. In a bowl, combine all the flours.
  2. To this, add salt, baking soda and baking powder together. Set it aside.
  3. In another bowl, combine honey, oil and yogurt. Stir well till all the ingredients are well combined.
  4. Add this mixture to the flour mixture, alternating with milk. Add the powdered sugar. Whisk until you have a homogeneous mixture.
  5. Now fold in the cranberries, orange zest and orange juice till they are fully incorporated. Don’t worry if it looks messy.
  6. Spoon the batter into the muffin moulds.
  7. If using, sprinkle oats and/or cranberries on the top of each muffin.
  8. Bake at 175˚C for 20-24 minutes or until a skewer inserted in the center comes out clean.
  9. Let them cool in the mould for 5 minutes and then take them out on a cooling rack and let them cool completely.
  10. Enjoy!

Notes

1. The muffins are loaded with the goodness of three different flours and that gives it a texture which is quite different from the regular muffins.

2. Chopped walnuts may be added to the batter but I prefer the cherries, berries and the blackcurrants. So for me, the cranberries kind of make it perfect.

3. For the oat flour, rolled oats or quick cooking oats can easily be powdered finely and used.  Or you can use store bought oat flour.

4. I have omitted the orange zest and added 2 tsp extra orange juice instead.

5.The original recipe uses only agave nectar as the sweetener. However, I have used honey in place of the agave nectar. When I tasted the batter I knew that I would have to add some sugar to make it my-kinda-sweet. You can make these without the additional sugar and there you have your sugar-less recipe.