Eggless Mango Semolina Muffins
I haven’t seen anyone who does not like Mangoes. Mango comes in more than 400 varieties across the world. In fact, this itself is a good reason for Mangoes to be the king of fruits. I have read eggless mango semolina cake recipes. But instead of cake, I decided to make Eggless Mango Semolina Muffins. Semolina is healthy and added with Mango flavor made the muffins extremely delicious. If you also like to treat your family with this healthy delight, continue to read the recipe. I have a special love for semolina that clearly reflects in my Semolina Mix flour bread recipe, and Whole Wheat Semolina bread.
I always prefer muffins over cake because it helps in controlling the portion size. With muffins, it’s easy to carry and then distribution becomes easy. These mango semolina muffins does not use condensed milk and are completely eggless.
PS:Eggless Mango Semolina Cake and Eggless Mango Semolina Muffins are similar recipes. The only difference is in the size.
The love for Mango
We are a fruit lover family. Watermelon, Mangoes, Papaya and the list is endless. Because mangoes come for a limited time during summers, the entire family goes crazy. As a result, for those 4-5 months of mango season, the stock in the house should never vanish. During the end of season, I see long faces when we would not find good mangoes in the market. For this reason, I started storing mango pulp before the season ends.
How to store Mango pulp
Storing Mango pulp is an easy task. Wash the fruit and ensure that it is disinfected properly. Read the simple tricks on Smart Cooky and find easy ways to disinfect your fruits and vegetables. Once the washing is complete peel the mangoes, remove the seed, and chop them. Blend the chopped mangoes in to a smooth paste. Afterwards, transfer this smooth puree to freezer safe airtight small size containers. Store these containers in freezer. Tada!! Your mango puree is ready. Now you can have the same mango at any time of the year. Whenever you want to use it, take the container out from the freezer about an hour before using. You can use this pulp in making mango pulp cake, mango juice, mango shake and many more delicacies.
Eggless Mango Semolina Muffins Recipe
These muffins are made with fine rava (semolina), fresh mango pulp, milk. I have used Cinnamon for its flavor. Except mango pulp which is seasonal, rest of the ingredients are very common to any kitchen. From April till August, mangoes also become common to every home. I have already shared the process of extracting mango pulp from mangoes. There is nothing sweeter than a fresh ripe mango. Thus, this recipe is a “Must try” recipe in summers.
I have used semolina with mango pulp as a base for these muffins. Semolina is made from durum wheat. Durum wheat is one of the hardest wheat to break and hence the digestion process takes time. As a result you feel full for longer after eating this eggless mango semolina muffin. Moreover, it contains potassium which helps to improve kidney functions. Semolina is a good source of vitamin E and vitamin B. People who lead active lifestyle, semolina is a good and quick source of energy for them. All the benefits of semolina makes these muffins a healthy food option. The sweetness and flavor of mango is an icing on the cake.
I have used less amount of sugar in my recipe. It has two reasons. First, I like to reduce the amount of white sugar from my baked goodies. Second, I am replacing the sugar with the natural sweetness from the mangoes. If you like high sugary muffins then use ½ cup of sugar instead of using 1/3 cup (as written in recipe).
In my family, these muffins are my husband’s favorite. He is not a sweet friendly person and hence has been very selective when it comes to eating sweet things. Surprisingly, like the whole wheat coffee date cake, these muffins have also stolen his heart.
|Mango Pulp||1 ½ cup|
|Powdered Sugar||1/3 cup|
|Baking Powder||1 tsp|
|Baking Soda||½ tsp|
|Cinnamon Powder||½ tsp|
|Chopped Unsalted Pistachio||For garnishing|
|Calories per Serving||132.05|
In a large mixing bowl add mango pulp, sugar, semolina, milk, and oil. Make a smooth batter and let the batter rest for 10 minutes. Semolina will soak the liquid content and become softer. This process will make the batter thick.
After 10 minutes, add cinnamon powder, salt, baking powder, and baking soda to the batter. Mix all the ingredients well.
Pour this smooth thick batter into a piping bag. This will help you to fill the muffin liners without any mess.
Arrange muffin liners in a muffin tray and fill batter up to ¾ in each cup.
Finally, sprinkle chopped pistachios. Meanwhile, preheat the oven at 180 degree Celsius for 10 minutes. Now bake these muffins at 180 degree Celsius for about 20 minutes.
Once baked, take out the muffin tray from the oven and keep all the muffins on a wired rack. Let the muffin cool down before serving.
Delicious Eggless Mango semolina muffins are ready to serve. Enjoy these muffins with your choice of tea or coffee. However, I can have these muffins at any time of the day.
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