Fluffy Eggless Mango Semolina Muffins: A Healthy Treat
30 minutes
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About Fluffy Eggless Mango Semolina Muffins: A Healthy Treat
Imagine biting into a warm, moist muffin bursting with the tropical sweetness of fresh mango. These eggless mango semolina muffins offer a healthy and delicious twist on traditional Indian semolina cake, delivering a delightful treat you won't feel guilty about enjoying.Made with wholesome semolina and packed with juicy mango, these incredibly moist muffins are surprisingly easy to whip up. Perfect for breakfast, a quick snack, or even a sweet ending to your meal.This egg-free and condensed milk-free recipe results in a light, flavorful muffin that's sure to be a crowd-pleaser for the entire family. Get ready to experience a guilt-free indulgence!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Wet Ingredients
- 1 cup Mango Pulp
- 1/4 cup Milk
- 1/4 cup Oil
Dry Ingredients
- 1 cup Semolina fine, raw (suji)
- 1/3 cup Sugar powdered
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon ground
Garnish (Optional)
- Pistachios chopped
Instructions
- In a large mixing bowl, combine the mango pulp, milk, and oil. Whisk until well combined.
- In a separate bowl, whisk together the semolina, powdered sugar, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix, as this can result in tough muffins.
- Let the batter rest for 10 minutes. This allows the semolina to absorb the liquid and create a light and airy texture.
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Fill each muffin liner about ¾ full. If desired, sprinkle the tops with chopped pistachios.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- For added texture and a nutty flavor, fold in a handful of chopped pistachios or almonds into the batter before baking. These complement the mango beautifully and add an Indian flair.
- If using store-bought mango pulp, look for the Alphonso variety for maximum sweetness and color.
- If your mango pulp is particularly watery, reduce the milk slightly to maintain the right batter consistency.
- Serve these muffins slightly warm with a spoonful of lightly whipped cream or a dollop of thick yogurt flavored with a pinch of cardamom for an elegant dessert presentation.
Expert Tips
- Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough muffins.
- Fill the muffin liners almost to the top to ensure tall, bakery-style muffins.
- For a richer flavor, use melted coconut oil instead of vegetable oil in the recipe.
Storage Instructions
- Store leftover muffins in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
- Briefly warm them in the microwave before serving to restore their softness.
Recipe Video
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Recipe Nutrition
Calories: 114kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 48mgFiber: 1gSugar: 6g
Sonia Gupta
Articles: 39
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
This looks incredible! Thank you.
This looks so appealing! Thanks for sharing.
This looks fantastic! Appreciate the share.