Ingredients:


1 cup whole wheat flour

1 cup all purpose flour

1/2 cup demarara sugar (or brown sugar)

2 tsp fresh grated ginger

1 1/2 tsp freshly crushed cardamom

3 tsp baking powder

3 to 4 tbsps broken/ chopped cashewnuts

1/4 tsp salt

1 cup fresh mango purée

3/4 cup plain yogurt

1/2 cup milk

1 tbsp flax seed powder in 2 tbsp warm water

4 tbsp oil




Method:


Take two dry bowls.
In one bowl, put all the dry ingredients (the first eight ingredients on the list) and mix well with a fork. You might like to either increase or decrease the quantity of sugar depending on how sweet your mango purée is.

In the other bowl, put all the wet ingredients (the remaining five ingredients) and whisk together lightly.
Now pour the mixed liquid into the dry ingredients and fold everything with a light hand till just mixed. Remember these are muffins, so over mixing will result in tough tasteless muffins. A lumpy batter, showing slight streaks of flour is fine.

Spoon the batter into greased muffin pans (or pans lined with cupcake liners), so each depression is a little over 3/4ths full. If you like your muffins domed, fill them a little more, but be careful as sometimes the muffin batter will overflow while baking and make a mess!

Bake at 190C for 25 to 30 minutes till light brown on top and a skewer/ knife inserted into the muffin comes out clean. Cool on a rack.
This recipe makes 12 muffins.