MANGO CHOCOLATE SWIRL MUFFIN
Lovelies, today I'm going to share Egg less Butter less Muffin Mango Chocolate Swirl cake. This is Home Baker's Challenge episode 2#
The first episode was pizza, for this month its was a delicious swirl cake. For this month Sanjee Vijay is the one who choose this beautiful cake. We were given two option; one is with egg and butter & another is eggless and butterless.
For this challenge, I choose the vegan version.
I bought fresh Mango, slice them & blend in the juicer. Because i prefer fresh pulp, which I find its important for my customer to buy good quality treats. This vegan recipe is definitely delicious, soft, tender and healthier too :-)
2 Cups All purpose flour ( I used superfine flour)
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon salt
3/4 cups castor sugar
1/4 cup cocoa powder ( mix with 2 tbsp of lukewarm water)
5 tbsp Oil
1 tsp Vanilla extract
2 1/2 cup mango pulp
1/4 cup milk
1/4 cup natural yogurt
Preheat the oven to 350 F, 170*C. Prepare your mould, slightly grease your mould and line them with muffin cups.
Meanwhile, in a mixing bowl mix the sugar and oil together, mix them until well mixed. Next, add the pulp, milk, yogurt, vanilla and whisk it.
In a different bowl combined flour, soda, baking powder & salt together. Slowly, add them into the wet ingredients and mix them until well combined.
Add the cocoa in a cup with the 2 tablespoon of water & mix well.
Then transfer half of the mango batter into a different bowl and add the cocoa paste into the another half batter.
Scoop the mango batter and cocoa batter alternately into the muffin tray. Use a stick to make a swirl.
Bake the cake for 15 - 20 minutes or until the bake bounce back when you touch.