Chocolate Chip and Mango Muffin
by Tarla Dalal
Added to 119 cookbooks
This recipe has been viewed 44621 times
Chocolates and mangoes – two of kids’ favourite foods come together to give the traditional muffin a super-friendly facelift. When kids bite into something they love, they are sure to gain a lot of energy and forget all their stress, especially during exam times. These yummy Chocolate Chip and Mango Muffins stay fresh for 3 to 4 days when stored in an airtight container at room temperature, so they are ideal to send to school in the snack box, or carry along when you travel.
- Sieve the plain flour, baking powder and soda bi-carb in a deep bowl. Keep aside.
- Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well.
- Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.
- Add 2 tbsp of water, mix well to get a batter of dropping consistency.
- Place 8 paper cups in 8 muffin moulds of a muffin tray.
- Drop spoonful of the batter into each muffin mould and tap it lightly.
- Sprinkle 2 tsp of chocolate chips evenly on each muffin mould and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or until a toothpick inserted in a muffin comes out clean.
- Cool slightly, unmould and wrap in an aluminum foil or cling film and pack in a tiffin box.
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