Baking & cooking with an enthusiastic amateur
I love muffins. They’re just the right size for a snack or dessert, sweet but not overpoweringly so, bready enough to soothe my constant craving for carbs. I never get tired of them, but sometimes I do get an itch for something new. It’s only so long that I can go through the same rotation of banana, raspberry, blueberry, and chocolate chip.
But when I started along the threads of thought leading me to this recipe, muffins weren’t even on my mind. No, I was thinking about the new sweet curry powder I picked up this weekend. I was nearly out, and I tend to use it generously, so I bought a nice 4 ounce bag of it. I like the curry powder I’d been using from Trader Joe’s, but when I smelled the sweet curry powder at Penzey’s spices (they have special jars of every spice for one to smell before purchasing!), I was sold. It smells brighter and fresher, subtly sweet and fragrant. I just had to put it to good use, and soon!
Meanwhile, I still had mango chunks I have in the freezer, which I hadn’t been using as quickly as I had hoped. In contemplating those two ingredients, it hit me – why not make muffins with mango and curry powder? Mango chutney is sweet with some savory notes, and would be a perfect inspiration for muffins! I already had raisins and fresh ginger too, so no need to buy more ingredients either!
These muffins are the perfect mix of unique and comforting. Just like mango chutney, each bite of muffin yields a different surprise: a raisin, a sliver of crystallized ginger, a piece of mango. My roommate was insistent when I first mentioned them that they would simply taste “weird”, but after hesitantly trying a bite, she admitted they are actually quite good, and ate a whole muffin herself!
These would be a perfect dessert for any meal – vegetarian, vegan, or omnivore – inspired by Indian flavors, or just as a fun snack!
Mango Chutney Muffins
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons brown sugar
1 1/4 tsp baking powder
1/2 tsp curry powder
1/8 tsp salt
1/4 cup plus 1 tablespoon non-dairy milk (I used unsweetened almond milk)
2 tablespoons applesauce
1 tablespoon canola oil
2 tablespoons pureed mango
1 tablespoon raisins, soaked for a few minutes
2 tablespoons diced mango
1/2 tsp minced crystallized ginger
Preheat oven to 350 degrees.
In a large bowl, mix together both types of flour, sugar, baking powder, curry powder, and salt. Form a slight well and set aside In a smaller bowl, mix together milk, applesauce, oil, and pureed mango. Pour the wet ingredients into the dry ingredients and stir well; stir in the raisins, diced mango, and crystallized ginger. Do not overmix.
Pour into silicone muffin cups or a greased muffin tin. Bake for 18-20 minutes.
Makes six muffins.
Cost per muffin: $0.19
Nutrition per muffin: 109 calories, 2.5g fat, 0g sat fat, 19g carb, 1g fiber, 1.5g protein