Ingredients:

• 1 cup- Maida/ All purpose flour
• 1/2 cup- Mango pulp
• 1/2 cup- Condensed milk
• 1/2 cup- Milk
• 1/3 cup- powdered sugar/ organic refined sugar
• 1/3 cup- Melted butter
• 1/2 cup- Chopped dry fruits (optional)
• 1/2 teaspoon- Baking powder
• 1/4 teaspoon- Baking soda
• 1/2 teaspoon- Elaichi (cardamom) powder
• 1/4 teaspoon- Salt, if using salted butter skip adding

Method:

• Place the muffin liners in the muffin mould, also preheat your oven at 180 degrees Celsius/350 degrees Fahrenheit, 15 minutes before you start baking.
• Wet mixture- Take a big bowl add condensed milk, melted butter, Mango purée, Elaichi powder and sugar and whisk well to make homogeneous mixture.
• Dry mixture- Take another bowl add Maida, baking powder, baking soda n salt, mix them well and strain with the help of strainer to remove any lumps.
• Add dry mixture in the wet mixture bowl and fold gently with the help of spatula. Do not over do. Slowly add milk ( if needed) to make the consistency of batter like consistency of Mendu vada.
• Add chopped dry fruits and gently mix it.
• folding is the most important step and can make or break your muffins or cake. so do it
• Fill the batter in the muffin liners more than 3/4 volume of the liners. gently even the top with the spatula.
• Now put the filled muffin moulds in the preheated oven at 180 degrees Celsius/350 degrees Fahrenheit and bake for 25-30 minutes.
• The final check is a tooth pick or wooden skewer coming out clean from the mango muffins.
• After 3 to 4 minutes, remove them from the moulds, let them cool.
• Serve the muffins as dessert or a sweet snack.

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