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Peel and chop mangoes. Put them in a blender jar along with sugar and cardamom seeds.
Add dried rose petals. This is optional.
Blend the ingredients to a smooth puree.
Place muffin liners in a muffin pan. Also, preheat oven at 180 degrees C or 350 degrees F.
Melt the chopped chilled unsalted butter in a pan on low heat.
Stir so that the butter melts quickly. Don't heat the butter, just melt it.
Remove the pan from heat once the butter has melted and add sweetened condensed milk.
With a wired whisk, begin to stir very well.
Whisk well till a homogenous mixture is achieved.
Next, add the prepared mango puree.
Whisk well till a smooth mixture is achieved.
Take whole wheat flour, baking powder, baking soda and salt in a sieve.
Sift the dry ingredients directly into the mango mixture.
With a spatula, fold the dry ingredients into the mango mixture.
Gently fold with light hands. Don't over mix. Batter should have volume and should not fall flat or become doughy.
Folding is an important step and can make or break your muffins. So, do it properly.
This is how the muffin batter looks after folding.
Fill the muffin liners more than 3/4th with the batter. Even the top with a spatula.
Place the muffin pan in the preheated oven.
Bake mango muffins for 30 to 40 minutes. To know more, swipe up!
The final check is a toothpick or wooden skewer coming out clean from the mango muffins.
After 3 to 4 minutes, remove the mango muffins from the pan, place on a wired tray and let them cool.
Enjoy mango muffins as a dessert or snack. For more recipes, visit vegrecipesofindia.com
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