I’ve been plotting to create this recipe for a long time: mango cubes and frozen passion fruit puree have been lying in my freezer, side by side, waiting patiently.
But somehow, it was not possible: flu, COVID, war, flu, and in between life itself.
The right time has finally arrived – what’s more, I received this hot crown muffin pan, which is perfect for this purpose.
Mango and passion fruit are my favorite fruits – in any state of accumulation and any season of the year. They behave well in the freezer and maintain a flawless taste and texture.
So, I pushed the limits of my sense of taste and made muffins with surprises.
I made a standard batter based on flour, sugar, and olive oil; I added mango and passion fruit puree and poured about half the amount into a crown-muffin-pan
I added a chocolate cube, sprinkled some dried rosemary and chili powder, and covered it with more batter.
Wait, that’s not all: I stuck dried mango sticks on each muffin and placed them in the oven for about forty minutes.
I got delicious fluffy muffins, which are hard to believe they don’t contain eggs!
Everyone loved the muffins; however, not everybody liked the toppings.
As I get older, my palate welcomes with joy new culinary adventures in general and unusual food combinations in particular.
You will judge 🙂
Enjoy, and let me know how it turned out 😋❣
RECIPE
Vegan Mango Passion Fruit Chocolate Muffins
Dry Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup olive oil
- ½ cup sugar
- ⅓ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 150 gram Content of passion fruit* see note
- 150 gram mango puree
Filling
- 60 gram dark chocolate, broken to 12 pieces
- 1 tsp dried rosemary leaves, crumbled optional
- 1 tsp chili flakes optional
Topping
- 50 gram Dried mango cut into sticks about two cm long (about 0.8 – Inch) about 3 units
- Preheat the oven to 160 degrees Celsius – 320 degrees Fahrenheit.
- Grease a muffin pan, or – line it with paper cuffs, and grease the upper part. I used a Nonstick Crown Muffin Pan.
- Sift flour into a bowl, add baking powder and salt, mix well, and set aside.
- In another bowl, mix oil and sugar; Add vanilla extract and milk and mix well, add the passion fruit and mango and mix well.
- Gradually add the flour to the batter and mix until combined.
- Transfer about half of the batter to the muffin pan.
- Sprinkle rosemary and chili in each cavity. Put a chocolate cube in the center and cover it with the rest of the batter.
- Stick dried mango sticks, about 7 – 8 sticks in each muffin.
- Place in the center of the second lower rack of the oven and bake for about 40 minutes, until a toothpick inserted in the center comes out clean. (not in the part where there is chocolate) take out and place on a wire rack. Cool completely before removing from the pan and serving.
- You can add the passion fruit seeds to the batter for crunchiness.
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