Eggless Mango Semolina Muffins
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I haven’t seen anyone who does not like Mangoes. Mango comes in more than 400 varieties across the world. In fact, this itself is a good reason for Mangoes to be the king of fruits. I have read eggless mango semolina cake recipes. But instead of cake, I decided to make Eggless Mango Semolina Muffins. Semolina is healthy and added with Mango flavor made the muffins extremely delicious. If you also like to treat your family with this healthy delight, continue to read the recipe.
I always prefer muffins over cake because it helps in controlling the portion size. With muffins, it’s easy to carry and then distribution becomes easy. These mango semolina muffins does not use condensed milk and are completely eggless.
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Ingredients
- Fine raw Semolina 1 cup
- Mango Pulp 1.5 cup
- Sugar Powdered 1/3 cup
- Milk 1/4 cup
- Oil 1/4 cup
- Baking Powder 1 tsp
- Baking Soda 1/2 tsp
- Salt 1/4 tsp
- Cinnamon Powder 1/2 tsp
- Chopped Unsalted Pistachio For garnishing
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Instructions
- In a large mixing bowl add mango pulp, sugar, semolina, milk and oil. Make a smooth batter.
- Let the batter rest for 10 minutes.
- After 10 minutes, add cinnamon powder, salt, baking powder and baking soda to the batter.
- Pour this smooth thick batter into a piping bag. Arrange muffin liners in a muffin tray and fill each cup up to ¾.
- Sprinkle chopped pistachios. Meanwhile, preheat the oven at 180 degree Celsius for 10 min. Bake these muffins at 180 degree Celsius for about 20 minutes.
- Once baked, take out the muffin tray from oven. Place all the muffins of a wired rack and let them cool. Eggless Mango Semolina muffins are ready to serve.
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