Vegan Mango Muffins w Hudson Oil

I try a lot of products to keep giving my family healthy and tasty foods.. Some products are well designed and make life so much easier. I got an email from Hudson to try out their Canola oil and was very happy to accept it. They sent me a liter of their oil in a very well packed case. I wanted to make a cake or a muffin and use this oil. When I first opened the main lid, I really liked the next spill proof lid that came along (see image below) and then when we pour the oil out, it is so much easier to not have to worry about spilling around the sides. Very efficient lid as regards to spill proof. I used this oil and made the Vegan Mango muffins and it was a very big hit among my family members. Delicious muffins and the house is filled with mango flavor and aroma. These muffins have very less fat and a lot of healthy stuff like whole wheat pastry flour, flax seed. However this does have quite a bit of sugar. You can reduce the sugar to 1/2 cup if desired. This sweetness was perfect for us. I got this recipe from here and I absolutely love it.

Ingredients
Whole Wheat Pastry Flour - 1 3/4 cups
Mango Pulp - 2 cups
Sugar - 3/4 cup
Vanilla - 1 tea spoon
Nutmeg (grated) - 1/2 - 3/4 tea spoon
Edible Camphor - A pinch (optional)
Cashew / Blanched Nuts - 1/2 cup (chopped)
Hudson Canola Oil - 6 table spoons
Warm Water - 6 table spoons
Flax seed powder - 2 table spoons
Baking Powder - 2 tea spoons
Baking Soda - 1/2 tea spoon

Method
Sieve together baking powder, baking soda and salt and add flour, nutmeg powder, edible camphor powder and mix well and set aside
In another bowl, beat together warm water and flax seed until it forms a gooey mixture. Add canola oil and beat until all the oil is absorbed
Add sugar, canned mango pulp and vanilla and mix well until all combined
Preheat the oven to 190 degrees C and grease a muffin tin well and set aside
Mix the dry and wet together and along half the way, add the cashew (or nuts) and mix just until dry ingredients are wet. Do not over mix as the muffins will turn rubbery
Scoop into the muffin tin and tap it on the counter for a few times for the air bubbles to escape
bake it in the preheated oven for 17 - 19 minutes or until a toothpick inserted in the center comes out clean. Mine took 17 minutes exact
Also it is a good idea to turn the baking tray to ensure even cooking

Allow it to cool on the pan itself for about 5 minutes
slowly run a butter knife along the edges and transfer to a cooling rack to allow it to cool completely
Serve as is. You can also garnish with powdered sugar and some cherries.
Delicious muffins are ready

Points to note (about Canola Oil) - Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavor. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavor and aroma with no distinctive taste or smell. Canola Oil is extruded from the seeds of the yellow Canola flower. Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content. Read more about Canola Oil health benefits here
Sending this to Cook Like a Celebrity Chef, WTML, Gayathri's page, What is with my Cuppa, Nupur's page, Kid’s delight, Let’s cook for Kids, Celebrate Women’s Day, Cuponation, Bake Fest, Vardhini’s Page, Healthy Me and Healthy US, Bookmarked Recipes, Taste of the Tropics - Mango, Mireille's page