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Preparation Time : 10
Cook Time : 20
Total Time : 30
Semolina 1 cups
Mango Pulp 1.5 cups
Sugar Powdered 1/3 cups
Milk 1/4 cups
Oil 1/4 cups
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
In a large mixing bowl add mango pulp, sugar, semolina, milk and oil. Make a smooth batter.Let the batter rest for 10 minutes.After 10 minutes, add cinnamon powder, salt, baking powder and baking soda to the batter.Pour this smooth thick batter into a piping bag.Arrange muffin liners in a muffin tray and fill each cup up to ¾.Sprinkle chopped pistachios. Meanwhile, preheat the oven for 10 min.Bake these muffins at 180 degree Celsius for about 20 minutes.Once baked, take out the muffin tray from oven.Place all the muffins of a wired rack and let them cool.Eggless Mango Semolina muffins are ready to serve.
In A Large Mixing Bowl Add Mango Pulp, Sugar, Semolina, Milk And Oil. Make A Smooth Batter.
Let The Batter Rest For 10 Minutes. After 10 Minutes, Add Cinnamon Powder, Salt, Baking Powder And Baking Soda To The Batter.
Pour This Smooth Thick Batter Into A Piping Bag. Arrange Muffin Liners In A Muffin Tray And Fill Each Cup Up To ¾.
Sprinkle Chopped Pistachios. Meanwhile, Preheat The Oven For 10 Min.
Bake These Muffins At 180 Degree Celsius For About 20 Minutes. Once Baked, Take Out The Muffin Tray From Oven.
Place All The Muffins Of A Wired Rack And Let Them Cool. Eggless Mango Semolina Muffins Are Ready To Serve.
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