Vegan Mango Ginger Muffins

I had company this weekend. My brother-in-law brought his two teenage daughters to spend some time with us. It was great and now I understand the interest of lot of bloggers who have grown up kids. My kids are too young to understand the process of writing the recipe or taking pictures. They are interested only in eating what I make. But these girls were so enthusiastic about what is already on the blog, and what can be made so that they can help me with making and watch me take pictures. My previous post Kheer had one of my nieces hands in the picture. She thought it was cool to be a 'hand model' (her words, not mine). Same niece wanted me to show her how to make pineapple upside down cake. I didn't have all the supplies, so I made some other stuff for them. These muffins are not too sweet at all. Perfect for a snack or as breakfast. They all loved it. It has all whole wheat flour and if you prefer, use all purpose flour to get more tender muffins.

One year back -  Apple Chutney
Ingredients: (Makes 12 standard sized muffins)
Whole Wheat Flour - 2 1/4 Cups
Canola Oil - 1/3 cup 
Baking Powder - 2 tsp 
Salt - 1/4 tsp
Sweetened Condensed Mango Pulp - 1 cup (You can find this in Indian grocery stores)
Ginger powder -1 tsp (or 2 tsp for a stronger ginger flavor)
Applesauce - 1/2 Cup
Sugar - 1/4 cup (Or use up to 1/2 cup for a sweeter muffin)

Method:
Preheat the oven to 375 F. Line a 12 cup muffin pan with wrappers or grease. Set aside. In  a bowl, whisk together whole wheat flour, salt, ginger powder, baking powder. Set aside. In another bowl, whisk together applesauce, mango pulp and oil. Pour the liquid to dry ingredients and mix till combined. This is a thick batter. Using an icecream scoop, divide the batter between 12 muffin cups. Bake for 20 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn on to the wire rack to cool completely. Serve with butter or jam of your choice.

Enjoy.