Monday, 17 June 2013

Mango Chocolate Swirl Muffin


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 :-)


Recipe :

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



Instruction :

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.










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