Zingy Maple Mango Muffins
Happily I have been doing some experimentation with vegan baking recently and I know that eggs are not really needed (add a little extra baking powder in their place), and I also had some soy milk so the muffins were back on the menu. I know that Abby’s event is asking for seasonal fruit, but as far as I can work out mangos are always in season in the North Road Market – and at 4 for £1 they must be in season?
The absolute joy of vegan baking is that you do not need eggs so you do not have to be that prepared to bake. A you are not confined to egg units it is easy to scale the recipe up and down, you can; if you wish (and have a pair of good electronic scales) bake just one muffin. Naturally I am too greedy to make just one muffin so I made 3, which was perfect for breakfast. I have doubled my recipe to make 6 small muffins, perfect for 2 and far more sociable.
As these are breakfast muffins I have added both ginger and chilli to the mango to give a little more zing and kick to get you going in the morning, maple syrup provides sweetness and some more depth of flavour.
Zingy Maple Mango Muffins (makes 6)
Dry Ingredients
6oz self raising flour
1 tsp baking powder
1oz golden granulated sugar
Pinch salt
Wet Ingredients
4oz soy milk (or regular milk)
2oz sunflower or rape seed oil
1 ½ oz maple syrup
1 peeled and finely chopped mango
1/8” ginger root finely grated*
4 slices chopped jalapeños (to taste)
Stir the mango, ginger and chilli into the dry ingredients until the mango pieces have separated and are coated with flour. Whisk the wet ingredients together and pour into the dry ingredients. Mix in (no more than 15 folds – the batter should be lumpy) pour into an oiled silicone pan or muffins cases. Bake at GM5/375/190 for around 20 – 25 mins until risen and golden. More muffins tips are here.
Eggless muffins will appear lumpier than normal muffins, but are just as delicious.
* I freeze my ginger root and then grate when frozen with a microplane
