Mango paan muffin recipe with step by step photos. Learn how to make soft and moist eggless mango paan muffin with this easy recipe today.
Today I am sharing with you all a very tasty, colorful, moist and soft muffin recipe with a season’s favorite-mangoes 🙂 Mango is my most favorite fruit and I also like to make some delicacies with it other than eating it as such. I have shared many mango recipes here in my blog and there are quiet a few baking recipes with mangoes too. Lately I am hooked with recipes using paan leaves or betal leaves. I have already shared paan shots, paan kulfi recipes here. Here I have combined mangoes, paan leaves and pistachios to make a very tasty and soft muffin.
To make mango paan muffin recipe, I have not used any artificial colorants. The color from mango, paan leaves and pistachios were so brilliant. Use nice fresh paan leaves and alphonso mangoes for bright color. This mango paan muffin recipes used butter and condensed milk. You must try it to know how soft and spongy this muffin is 🙂
Serve mango paan recipe as snack with milk or dessert with some whipped cream topping.
Here is how to make mango paan muffin recipe with step by step photos.
Also check mango rava cake, vegan mango cake, mango muffins recipes.
Step by step mango paan muffin recipe
1.Preheat oven at 180C. To prepare mango batter: Into a mixing bowl add 1/4 cup alphonso mango pulp, 1/4 cup sweetened condensed milk, 50 grams softned unsalted butter, 1/2 teaspoon cardamom powder. Mix very well. To the wet ingredients, sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda. Mix well and set aside.
2. For paan batter: Grind 2-3 pan leaves, 2 -3 teaspoons pistachios to a smooth paste with 1/4 cup boiled and cooled milk. To this add 50 grams softe unsalted butter, 1/4 cup sweetened condensed milk, 1/2 teaspoon rose essence and mix well. Sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda.
3. Take a muffin tin and place liners. Pout both the batter in desired pattern and make some swirls. Tap gently once or twice.
4. Bake in the preheated oven at 180C for 18-20 minutes. Serve mango paan muffin warm.
Mango paan muffin recipe card below:
mango paan muffin recipe | How to make mango paan muffin recipe
1 CUP = 250 ml
Ingredients
- For mango batter:
- Dry ingredients:
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- A pinch of baking soda and salt
- Wet ingredients:
- 1/4 cup mango pulp from ripe alphonso mangoes.
- 50 grams unsalted butter softened
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon cardamom powder
- For paan batter:
- Dry ingredients:
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- A pinch of baking soda and salt
- Wet ingredients:
- 2-3 paan leaves
- 2 teaspoons pistachios
- 1/4 cup milk
- 50 grams unsalted butter softened
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon cardamom powder
Instructions
- Preheat oven at 180C. To prepare mango batter: Into a mixing bowl add 1/4 cup alphonso mango pulp, 1/4 cup sweetened condensed milk, 50 grams softned unsalted butter, 1/2 teaspoon cardamom powder. Mix very well. To the wet ingredients, sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda. Mix well and set aside.
- For paan batter: Grind 2-3 pan leaves, 2 -3 teaspoons pistachios to a smooth paste with 1/4 cup boiled and cooled milk. To this add 50 grams softe unsalted butter, 1/4 cup sweetened condensed milk, 1/2 teaspoon rose essence and mix well. Sieve together 1/2 cup whole wheat flour, 1/4 teaspoon baking powder, a pinch of salt and baking soda.
- Take a muffin tin and place liners. Pout both the batter in desired pattern and make some swirls. Tap gently once or twice.
- Bake in the preheated oven at 180C for 18-20 minutes. Serve mango paan muffin warm.
Nutrition
Baradakanta says
Lovely two toned muffins. mango and paan looks like yummy combo.