Tuesday, 19 May 2015


Eggless Mango & Kiwi Muffins/Cupcakes


All Purpose Flour/ Maida                         -1 cups
Baking Powder                                         -1 tspoon
Baking Soda                                             -1/2 tspoon
Salt                                                            -1/4 tspoon
Cane Sugar                                                -1/2 cup
Oil                                                             -1/4 cup
Vanilla Essence                                         -1 tsp
Mango Puree                                             -1/3 cup
Kiwi Puree                                                 - 1/3 cup
Milk                                                           -3-4 tblspoon ( if necessary)
White Vinegar                                           -1 tsp
Food Colour                                               - Yellow & Green (Optional)


Pre-heat the oven to 175c and line a muffin pan with 8 muffin cases.
In a mixing Bowl, Sift together flour, baking powder, baking soda and salt.
In a bowl mix together milk, oil, vanilla and sugar, Whisk until sugar is dissolve. If you are using regular sugar it will not take time but with cane sugar it takes a bit of time to dissolve.

Add the flour and with the help of a spatula fold in the flour with the liquid ingredients.

Now add vinegar and give it a gentle mix. DO NOT beat it.

Now divide the batter into two bowls, in equal quantity.
Add the Mango and Kiwi puree into each bowl, making them Kiwi and Mango cake batter.

Add the food colour as well if you are using them. Green in Kiwi bowl and yellow in Mango bowl.

Now alternate the batter into each muffin case. Follow the pictures to assemble the batters into muffin cases. Try to make the last layer with mango batter.

Once filled 3/4 of each case, bake the muffins on 175c for upto 18 minutes or until the toothpick inserted in the center comes out clean.

If your muffins starts to get brown before they are fully baked, lower the temperature to 160c and bake until done.
Once baked leave the muffins for 5 minutes in the tray and them keep them on cooling rack to cool down completely.

These are eggless muffins but the texture of these muffins are superbly spongy and light. I, at first thought of them coming out a bit dense but they came out nice, light and fluffy.

Serve the muffins for teatime or in breakfast. Kids will love them anytime of the day, Mine do !!!!

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