Healthy Eggless Mango Muffins! No Condensed Milk!

 

            Healthy Eggless Mango Muffins! No Condensed Milk!

Hi Guys! I love this recipe so much, because not only is it healthy but it's also delicious! I love Mangos a lot, and I thought Mango Muffins would be really hard. But this recipe is flawless and super easy too! These Mango Muffins are a delicious snack or breakfast. I have the recipe for the Mango Puree/Glaze posted separately too. These Muffins are quite healthy too. This recipe is actually unbelievably easy... and you will only need 1 (large) Mango! So, let's get started!!!!!   :)

Serves- 5-13 People

Preparation Time- 5 minutes

Cooking Time- 35 minutes

Total Time- 40 minutes

Ingredients-

A Big Mango                   -  1

Sugar                                -  1/2 Cup

Powdered Sugar               -  1/2 Cup

Oil/Butter                         -  1/4 Cup

Vanilla Extract                  -  A Few Drops

Milk                                  -  Approx 1 Cup

Maida/All Purpose Flour  -  1 and a 1/2 Cup (You can also use Refined Flour)  

Baking Powder                 -  1 and 1/2 Teaspoon

If you want to put in Baking soda, then put in 1 and 1/4 Teaspoon Baking Powder with 1/4 Teaspoon Baking Soda.

   Instructions-

1. Roughly chop the Mango into pieces (Cubes). Put it in a blender and make a Paste/Pulp (Puree-Like). Put this Paste in a saucepan, and add the Sugar. 
2. (Switch on the flame), and mix well. After 5 minutes. the Paste becomes translucent. Keep aside to cool. This is would be your Mango Glaze, and now it is ready. 
3. In a bowl, mix the Powdered Sugar, Oil/Butter, Vanilla Extract and Milk. Mix it well. Sieve in the Maida (All Purpose-Flour)/ Refined Flour, Baking Powder (and if chosen, Baking Soda). 
4. Mix in one direction to make a smooth Batter. Add 5-6 Tablespoons of the Mango Glaze to this mixture. You will have to taste the Batter, and might have to add another 1/2 Tablespoon of Mango Glaze (I had to...) . 
5. Do not mix for long as the effect of the Baking Powder will loosen.
6. Preheat your Oven. (I used my microwave and preheated it to 180C on convection.)
7. Now line a Muffin Tray with Muffin Liners, or you can also grease the Muffin Tray with Oil instead of using the Muffin Liners. I always use my reusable silicon Muffin Liners.
8. Tap a few times to release air bubbles. Your Muffins may turn spongy if you tap them a lot.
9. Bake it for 30-40 minutes. (This will depend on the watt power of your microwave). After the Muffins pass the toothpick test, let them cool down completely.
10. If you remove the Muffins before they cool down, they will crack & break. The Muffins may also come out in crumbles.
11. If you would like, you can Frost the Muffins, and I have posted recipes for Buttercreams and Ganaches. The Frosting will melt if the Muffins haven't cooled completely. Refrigerate if to eat later.
12. I had some leftover Mango Glaze so I just 'Glazed' my Muffins with that.
13. ENJOY!!!!!   :)

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