Mango-Cranberry Muffins

These were very delicious, fluffy fat free egg less muffins.

All Purpose Flour 1/2 cup (Maida)
Whole Wheat Flour 1/2 cup
Baking Soda 1 tsp
Dried Cranberry handful rolled in a teaspoon of flour
Plain Yogurt / Curd 1/2 cup
Mango Puree 6 Tbsp 
Apple Cider Vinegar 1 Tbsp
Sugar 1/4 cup + 1 Tbsp

* Any dried fruit can be used here, better still if you add fresh mango bits for that extra bit of mango flavor!!

- Preheat the oven at 350 F. Prepare the muffin plates by lining them or greasing them.
- In a mixing bowl add the yogurt, mango puree, sugar and apple cider vinegar and mix until combined.
- Sift the flours and baking soda and gradually add to the wet ingredients while mixing until you get a lump free batter.
- Gently fold in the cranberries rolled in flour.
- Fill the muffin cups 3/4 ths full with batter. This is sufficient for 9 muffins. So fill the remaining 3 with water for even baking.
- Bake for 15-18 min or until a tester inserted comes out clean.
- Remove onto a wire rack and let cool. Decorate if you want and indulge in this fat free muffin!

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