When I saw this recipe for mango lassi muffins a week ago, I literally gasped. It seemed so natural but yet, I had never thought of it myself: Take a mango lassi, mix it with everything that you usually put in a muffin, and sprinkle on some poppy seeds.
I’m not going to say that the muffins surpass the drink; a mango lassi will always have first place in my heart. But the muffins clinch a close second. They’re fluffy and light, and I love the subtle taste of cardamom mixed with the sweet mango.
In other news…I went to my friends’ wedding this past weekend and it was pretty inspiring. It isn’t too often that you get to see two people in love, so when you do, it makes you think.
At one point after the reception, my friend Mike (the groom) came up to me and a bunch of people, beaming, and said, “I’m so happy.” I gave him a hug and I almost cried, because I could tell how happy he was. Mike and his wife, Melissa, are great friends and people and I’m glad that I’ve gotten to know them better since I moved to D.C.
I requested this song at the reception and it seemed to go over well.
Mango Lassi Muffins with Poppy Seeds (slightly adapted from An Edible Mosaic)
1 medium very ripe mango, peeled and pitted
1 large egg
⅓ cup (80 ml) light olive oil (or vegetable oil)
⅔ cup (160 ml) plain, unsweetened low-fat yogurt (not Greek yogurt)
⅔ cup (133 g) sugar
1½ teaspoons pure vanilla extract
2 cups (255 g) all-purpose flour (or whole wheat pastry flour)
2 teaspoons baking powder
¾ teaspoon fine salt
½ teaspoon ground cardamom
¼ teaspoon baking soda
2 teaspoons poppy seeds, divided
Preheat the oven to 400F; line a muffin tray with paper liners.
Add the mango, egg, oil, yogurt, sugar, and vanilla extract to a food processor or blender and process until smooth.
Whisk together the flour, baking powder, salt, cardamom, baking soda and poppy seeds in a large bowl.
Add the wet ingredients to the dry and stir to combine, being careful not to over-mix.
Pour the batter into the prepared muffin tray and sprinkle the remaining poppy seeds on top.
Bake until a toothpick inserted into the center of a muffin comes out clean or with just a couple crumbs, about 20 minutes.
Cool 10 minutes in the tray and then transfer the muffins to a wire rack to finish cooling.