Eggless Mango Muffins ~ A guest post by Priya Shiva
Long time since I invited any guests to share my space! :( Was trapped in some work and couldn’t connect much with anyone… Let me tell you an interesting thing! Due to change in FB policies, my posts weren’t reaching to a large no. of people like before… Even I found that my personal profile wasn’t displaying my own post :P And badly in frustrated mood, I posted it on my timeline… Few fellow bloggers connected over there who faced the same problem… And ‘Priya Shiva‘ of Priya Kitchenette is one of them! We decided to keep supporting each other’s spaces by likes/comments/shares or shout-outs… Of course, I found a better option… Inviting all of them one by one to be my guest and post for me :) I request all my readers/followers to visit her wonderful space (from which I have bookmarked many recipes to try) and start showering your likes & comments :)
I am a full time mother busy running behind my little one. My greatest passion apart from family rests in cooking. I’m currently on a blog marathon and blogging non-stop 365 days. My blog currently holds more than 250 recipes posted one-a-day, non-stop. So, do come and join me in blogging journey.
First of all thank you Shruti for giving me your space to share my recipe. I recently connected with Shruti and simply love her recipes. She is an adorable blogger who is always helpful and filled with enthusiasm. I’m glad I connected with her and found a loving friend.
Its season for mangoes and this is an easy recipe to make some egg-less, butter-free Vegan Muffins. they are filled with goodness of ripe mangoes, raisins and nuts and a perfect to serve as breakfast.
Cooking Time: 30 mins
1 cup All purpose Flour
1 cup Ripe Mango Puree
1/2 cup Granulated Sugar
1/2 tsp Baking soda
1 tsp Baking powder
1/4 cup Cooking oil (I used Sunflower oil)
1 tsp Vanilla essence
1 tbsp Raisins
1 tbsp Chopped Cashews
STEPS TO FOLLOW:
- Sift all purpose flour, baking soda and baking powder into a bowl.
- Add sugar and mix it well. Now add mango puree, cooking oil, vanilla essence and fold.Do not over-mix, only the flour needs to get wet.
- Add raisins and cashews and give a quick stir.
- Preheat oven at 180 degree Celsius.
- Grease the muffin cups with some oil evenly or use liners and add the batter to it. Make sure to fill each cup till 2/3 cup.
- Bake at same temperature for 20 minutes. Check after 20 minutes by inserting a toothpick at the center of the muffin. If it comes out clean, then your muffin is done or else continue baking for 5 more minutes and keep a watch on it.
Once it has cooled down, remove from the case and enjoy!!