Hi, Long time no see - Fully caught up with work and family, I nowadays…
Mango Saffron Breakfast Muffins
In a world of breakfast muffins, one can find a lot of flavors, different flavor combinations, frosted muffins, cupcakes etc.,
Today’s recipe is one unique and utterly delicious flavor combination that will leave you mesmerized.
I have called it as muffins, although I’ve used butter in the batter, but feel free to drizzle a glaze or frost them.
Just so we get the original flavor, I have left them without even a sugar dusting making them fit to be spread with some jam and eaten as whole.
So today’s recipe is Mango Saffron Breakfast muffins.
A unique combination, really and the sugar used is lesser than my regular use – I just wanted to let the natural fruit sugar talk for itself and trust me, it will be sweet if you use good quality mangoes.
Before we go to the recipe, I want to insist you do not skip the saffron as the spice lends a subtle flavor to the muffins and the color.. the color is what we are hoping for. A fantastic yellow hue, totally unique to the use saffron is the ultimate joy of baking these muffins. Hope you all try it and enjoy.
Mango Saffron Breakfast MuffinsCourse: Cakes & Bakes, Desserts, Easy recipes, Fruit Bakes, Muffins, Quick and EasyCuisine: AmericanDifficulty: Easy
Unsalted butter – 100gms
Castor Sugar – 50gms
Egg – 1
Flour – 1 cup[About 220gms]
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Salt – 1/2 tsp
Mango pulp or unsweetened puree – 1 cup
Saffron – A large pinch dissolved in a tsp f milk or if using pure extract 1/2 tsp.
- In a mixer fitted with beater attachment, cream together butter and sugar.
- Add egg and beat well.
- Add the flour, baking powder, baking soda and the salt along with the mango puree and the saffron.
- Mix just until the batter come together.
- Bake for 18-20 minutes in a preheated oven of 180 degrees Celsius.
- Enjoy – Serving suggestion with some jam, fruit and nuts is in the gallery.
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