mango paan muffin recipe
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5 from 1 vote

mango paan muffin recipe | How to make mango paan muffin recipe

Mango paan muffin recipe with no artificial colorants. Soft and spongy eggless muffins with healthy ingredients!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Cuisine: Indian
Servings: 6
Calories: 345kcal
Author: Harini

Ingredients

  • For mango batter:
  • Dry ingredients:
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • A pinch of baking soda and salt
  • Wet ingredients:
  • 1/4 cup mango pulp from ripe alphonso mangoes.
  • 50 grams unsalted butter softened
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon cardamom powder
  • For paan batter:
  • Dry ingredients:
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • A pinch of baking soda and salt
  • Wet ingredients:
  • 2-3 paan leaves
  • 2 teaspoons pistachios
  • 1/4 cup milk
  • 50 grams unsalted butter softened
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon cardamom powder

Instructions

  • Preheat oven at 180C. To prepare mango batter: Into a mixing bowl add 1/4 cup alphonso mango pulp, 1/4 cup sweetened condensed milk, 50 grams softned unsalted butter, 1/2 teaspoon cardamom powder. Mix very well. To the wet ingredients, sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda. Mix well and set aside.
  • For paan batter: Grind 2-3 pan leaves, 2 -3 teaspoons pistachios to a smooth paste with 1/4 cup boiled and cooled milk. To this add 50 grams softe unsalted butter, 1/4 cup sweetened condensed milk, 1/2 teaspoon rose essence and mix well. Sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda.
  • Take a muffin tin and place liners. Pout both the batter in desired pattern and make some swirls. Tap gently once or twice.
  • Bake in the preheated oven at 180C for 18-20 minutes. Serve mango paan muffin warm.

Nutrition

Calories: 345kcal