Yes, mangoes are still very much around and not just on my blog. As each year goes by, I'm beginning to find the mango season here is getting longer. Mangoes disappear from our trees and the market, here, with the onset of the monsoons in June.
However, it is still summer in many other parts of India and the mango season continues a little longer there. Technology and progress (read efficient transportation, maybe new hybrid varieties and some genetic engineering?) are now ensuring we're getting summer mangoes in the middle of the rainy season!
In a couple of years, it wouldn't surprise me to see fresh mangoes in December, imported from some other part of the world!!
I have mentioned, previously, that I am actively trying to shorten my "bookmarked" list of recipes. Susan's Mango Bread with Cashews and Raisins and Arundathi's Mango Bread are two of those recipes and they partially inspired these muffins of mine.
Until this year, when I saw so many posts on various blogs dedicated to it, I never realized there was thing like "Mango Bread".
I guess it's really not surprising to find mango in bread. If applesauce, bananas, strawberries, carrots, pumpkin and zucchini can be in bread, why not mango?
I looked through a few recipes and realized that mango bread was basically a quick bread. Most recipes also seemed to use raisins and walnuts (which my daughter doesn't really like), and also called for 3 eggs, on the average. My guess is that this bread would need those eggs to make a crumbly/ fluffier textured bread.
I decided to make muffins muffins(which is also a quick bread) instead and wanted to see if I could come up with an eggless version.
A couple of unsuccessful attempts resulted in this recipe. I have used half of whole wheat flour and half of all purpose flour here. If you want a less dense muffin, please replace the 1 cup of whole wheat flour with all purpose flour. Please also feel free to add raisins and walnuts (I used cashewnuts instead, like Susan did) if you prefer them. I also used powdered cardamom as the spice here, as it really pairs very well with mango.
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup demarara sugar (or brown sugar)
2 tsp fresh grated ginger
1 1/2 tsp freshly crushed cardamom
3 tsp baking powder
3 to 4 tbsps broken/ chopped cashewnuts
1/4 tsp salt
1 cup fresh mango purée
3/4 cup plain yogurt
1/2 cup milk
1 tbsp flax seed powder in 2 tbsp warm water
4 tbsp oil
Take two dry bowls.
In one bowl, put all the dry ingredients (the first eight ingredients on the list) and mix well with a fork. You might like to either increase or decrease the quantity of sugar depending on how sweet your mango purée is.
In the other bowl, put all the wet ingredients (the remaining five ingredients) and whisk together lightly.
Now pour the mixed liquid into the dry ingredients and fold everything with a light hand till just mixed. Remember these are muffins, so over mixing will result in tough tasteless muffins. A lumpy batter, showing slight streaks of flour is fine.
Spoon the batter into greased muffin pans (or pans lined with cupcake liners), so each depression is a little over 3/4ths full. If you like your muffins domed, fill them a little more, but be careful as sometimes the muffin batter will overflow while baking and make a mess!
Bake at 190C for 25 to 30 minutes till light brown on top and a skewer/ knife inserted into the muffin comes out clean. Cool on a rack.
This recipe makes 12 muffins.
I am sending these eggless mango ginger muffins to Madhuram's Eggless (Whole Grain) Baking Event: Whole Wheat.