Multigrain Mango Muffin

Multigrain Mango Muffin

MMM recipe! Sounds tacky isn’t it? Well, I thought it is a good acronym for this really multigrain mango muffin. I had some left over mango pruee following my eggless mango cake trial and wanted to make a good breakfast. I thought cardamom would go well with mango as it is not a very strong flavour and will not fight with mango. I tried to take as many clicks as possible as I made the muffins but towards the end, after resting them, I thought they may not be good enough. I was so wrong and my fear of the effect of the ingredients I used was unjustified. I thought it will be an extremely dry muffin and will have a poor texture. However, it was quite good. It was quite springy, soft and easy to eat. Usually, millets tend to make the baked product a bit dry and difficult to swallow but I think it is the fruit puree that helped this muffin. If you find you child binging on this, just as well, the goodness in it will help their growth. Here is the recipe, lets get the holiday season started. Like most of my recipes, this is not very sweet so if you have a sweet tooth, please increase the sugar but have in mind that the mango pulp is sweet as well.

¼ cup ragi flour

¼ cup oat flour (oats ground)

1 teaspoon cardamom powder

¾ cup all purpose flour

½ cup water

1/3 cup brown sugar

1/3 cup mango puree

Pinch of salt

2 tablespoon oil

2 teaspoon baking powder

Mix together the flours, baking powder, sugar, cardamom powder and salt

Add the oil, mango puree and water and mix until just combined

Pour into muffin moulds, about 3/4^th full and bake in a preheated oven at 180degC for 20-25 minutes. A skewer inserted in centre should come out clean.

You may dust with some icing sugar and serve.