Mangoes are the current favourite here in India.Summer means mangoes,mangoes and more mangoes.I am not a Mango Person .I like say one or two pieces from a fully loaded mango plate.Now I know thats an exception.But this time I wanted to try something with mangoes.So when the first stock were bought I prevented my family in hoarding these and why not.They got a wonderful treat of mango muffins that I adapted from here .I halved the recipe and made some changes that made this recipe very easy.Only defect is that the muffins do not look as peaked as the baking soda was old or passed the expiry date.But thankfully they did not sink .Ingredients:
Thick Plain Yogurt : 1/2 cup
Vegetable Oil: 1/4 cup
Sugar: 1/2 cup
Ripe Sweet Mango :3/4 cup finely chopped
Fresh grated Coconut: 1/4 cup
All Purpose Flour: 1 cup
Baking Soda: 1 tsp
Salt: 1/4 tsp
In a big bowl mix together yogurt and oil.Add chopped mangoes,coconut and sugar and mix well.In another small bowl,whisk together the dry items of flour,soda and salt.Then add the dry mix to the wet mix and stir just until combined.
Pour into lined or greased muffin tins and bake in a preheated oven at 375F for 20-25 minutes or until the tester inserted in the centre comes clean.Cool for 10 minutes in the pan and then cool completely on a wire rack.
I replaced the soy yogurt and sourcream with plain thick yogurt and also omitted the extracts and the rum in the original recipe as well.I used normally sweet fresh grated coconut though the sweetened dry one was used in the original.You can also used other egg replacers in this recipe as well.Also you can bake it as mango bread by doubling the recipe and putting the entire batter in a greased loaf pan and baking it for almost 1 hour at 350F.
The moist muffins are on the way to MBP:Mango Masti an event by Coffee and currently hosted by Neha.