Oats-Mango Muffins

Name: Oats-Mango Muffins
Yield: 9 servings
Cuisine: Indian
Ingredients: 3/4 cup All-purpose flour/Maida; 1/4 cup Quick-cooking oats; 1/4 cup Raisins; 1/4 tsp Salt; 1/2 tsp Baking soda; 1 1/4 tsp Baking powder; 1/2 tsp Cardamom powder; 1/2 cup Brown or White caster sugar/Powdered sugar; 1/4 cup Vegetable oil; 1 medium sized Mango pulp of ripe mango; 6 tbsp Milk; Rolled Oats for sprinkling on top

Chandrima Sarkar @cook_12558017

Navi Mumbai, India

Healthy, eggless Muffins made with Mango and Oats as key ingredients. These cardamom flavoured muffins are addictive and just perfect for anytime eats.

Chandrima Sarkar @cook_12558017

Navi Mumbai, India

Healthy, eggless Muffins made with Mango and Oats as key ingredients. These cardamom flavoured muffins are addictive and just perfect for anytime eats.

Saved

Ingredients

9 servings

3/4 cup All-purpose flour/Maida
1/4 cup Quick-cooking oats
1/4 cupRaisins
1/4 tspSalt
1/2 tsp Baking soda
1 1/4 tsp Baking powder
1/2 tspCardamom powder
1/2 cup Brown or White caster sugar/Powdered sugar
1/4 cup Vegetable oil
1 medium sizedMango pulp of ripe mango
6 tbsp Milk
Rolled Oats for sprinkling on top

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Steps

1

Peel and cut the mango into pieces. Add the mango pieces in a food processor and blitz until smooth. Keep aside.
2

Preheat the oven to 170° C. Line a muffin tin with paper liners.
3

In a bowl add flour, sugar, baking powder, baking soda, cardamom powder, and salt, mix well. Add milk, mango pulp, and vegetable oil into this. Whisk well until smooth batter forms.
4

Fold in raisins and oats into the batter.
5

Scoop the batter into the prepared muffin tin about three fourth full, sprinkle rolled oats on top and bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
6

After baking transfer the muffins onto a cooling rack and leave there until they cool completely. Store them in an airtight container, keep refrigerated and consume within 3-4 days.