The ‘M’ word 9


I don’t have to tell you about how much I heart muffins. Seriously, I like them plain, simple and served warm; none of the sugary sweet ones for me. And if you’ve got savoury muffins then you’ve nailed it. Big time! Oh hell, I’m drooling already, so let’s just get on to the recipe okay?

One for me, please?

I’d heard of mango muffins and even seen pics of them but never tasted or attempted to make them. But I did wonder what they would taste like. No, wait, I did more than just wonder, I pondered over it, I mixed and matched ingredients in my head, I tried various permutations and combinations and tried to work out what would come out with the best results. Now I’m not big on mangoes either, so this was really difficult for me. As I was looking online for a recipe for the perfect mango muffin, I came across various opinions and suggestions, most of them said one thing: use tinned mango pulp! But I’m a rebel, even in the kitchen, so I wanted to do things a little differently. Oh and I also don’t fancy tinned mango pulp too much especially when the fruit is in season.

These muffins came out well, the yellow of the mango added this warm tinge to them and the addition of cardamom powder paired really well with this fleshy fruit. I also added a little bit of dried ginger powder to cut through the sweetness of the fruit, this was really subtle and you could only feel the heat at the back of your throat after the last bite. You can use tinned mango pulp, skip the ginger, add some nuts or just about anything with this recipe.

I took this to work the next day and also some for friends I was visiting in the evening and by the reactions, sighs, ooohs and aahs that I got even I began asking myself the question that everyone who sampled these muffins asked me, “Why didn’t you make these earlier?”

Mango muffins
2 cups of all-purpose flour
1 tsp of baking soda
1/2 tsp of baking powder
3/4 cup of buttermilk (3/4 cup of milk – 1 tbsp and to this add 1/2 tbsp of white vinegar)
1/2 cup of vegetable oil
1/2 tsp of cardamom powder
1/2 tsp of dried ginger powder
11/4 cups of fresh mango pulp (just 1 cup if you’re using tinned ‘cuz the mango taste is stronger in that)
3/4 cup demerara sugar (adjust according to your sweet tooth)

Mix the sugar, mango pulp, vegetable oil and buttermilk together to form a smooth paste. Add the vanilla essence, cardamom powder, dried ginger powder and mix well.

Sift in the flour, baking soda and baking powder together into this and mix well to get a smooth batter without any lumps.

Pour the batter into a greased muffin tray and bake for 20-25 minutes at 180 degrees Celsius or until done. Remove from the oven, allow them to cool on a wire rack before storing in an air-tight container.

I am the king! 

* If you’re using tinned mango pulp, use just 1 cup because the mango flavour in that is rather strong.
* You can try adding mango pieces to this but I don’t know how that’s going to turn out. However, if you do want some mango bits I guess small pieces of aam papad is a better idea.
* I’ve served this muffin plain, without even a dusting of icing sugar. But a friend who took these home said he warmed them the next day and poured some A grade Maple syrup over it and that was just deliciously droolworthy! Gotta try that one now!

Anyway, this one is off to Bon Vivant: Baked Goodies at Sumee’s Culinary Bites, Fun Fair Foods at Thou Shalt Cook and also to Lets cook with fruits at Simply Food 


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