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!
Servings: 6
Calories: 345kcal
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