Eggless Mango and Semolina Mini Muffin

Ok … ok … I do agree with you that like most of you I am also in love with this wonder fruit called mango! I already have shared many recipes of mangoes and yes… yet to share some more! This is the season of mango so why not to try different recipes with it! 
Last time when I was making Mango Kheer I was thinking of baking a cake with it. So I though why not a muffin and that to with semolina! This is a super easy recipe with a very few ingredients and of course in a very few time. And the end result is a delicious tea cake!
Tomorrow is Father’s Day so I decided to make this for my father. Actually I wanted to give him a surprise but when he returned home our kitchen and dining room was filled with sweet aroma of mango and green cardamom so the surprise was no more a surprise… and when I gave him to taste one Eggless Mango and Semolina Mini Muffins with tea, after having the first bite he just said “Can I have another one!” So here is the delicious recipe dedicated to all Fathers…

Summary

  • Cuisine: Dessert
  • Passive Time: 10 mins
  • Course: dessert
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients for making 12 muffins

  • 1 cup Fine Semolina – (Approx 200 gms)
  • 1/3 cup Sugar
  • 1 cup Mango Pulp or Fresh Mango Cubes
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 2 pinches Salt – Fat
  • ¼ cup Vegetable Oil – + for greasing the muffin moulds
  • ½ tsp Green Cardamom – 3 or Cardamom Powder
  • Chopped Cherries – For garnishing

 

Steps:

  1. Pre heat the oven at 180 C.
  2. In a mixing bowl mix semolina, sugar, salt, baking powder, baking soda and crushed green cardamom or cardamom powder.
  3. Now add oil and mix well.
  4. Next add mango puree and give it a final mix.
  5. Keep the batter aside for 10-15 minutes so that semolina absorbs the water.
  6. Grease the muffin moulds. Fill ¾ of each mould with this batter.
  7. Sprinkle the chopped cherries.
  8. Bake for 20 minutes at 180 C and next 5 minutes at 200 C.
  9. Let it cool before de-molding and serve hot or in room temperature!

 

Notes:

~Add sugar depending on the sweetness of mango.

~ I have baked it in mini muffin moulds; it can be baked in any size and shaped baking trays. If you are using bigger trays just bake it for 30 minutes.

~ I have used fresh mango pulp, canned pulp can also be used. t

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