Muffins with a delightful mango centre | Vegan recipes

Muffins with a delightful mango centre | Vegan recipes

This morning, I woke up with a great desire to change, to discover and to grow. I opened a drawer and old memories just came out. I found some pictures from my trip to the Canaries and this has increased my need to leave everyday routine behind just to venture into the world, feed with news, find new flavours… The smell of the ocean, of tropical fruits and their exotic taste. I want to feel the purity of the souls, which recalls me that of my native South of Italy. The Canaries are land rich in simplicity, humility and sunshine.

I woke up with all this… I was just thinking about the sweetness of mangos from that land, the delicate smell and juicy pulp that melts in your mouth. I love the traditional flavours and the dishes from my childhood, but I also love putting into play my taste buds and my culinary skills. Today, then, I am trying to combine these twos and I am going to bake some muffins with a tropical touch: a delightful mango centre.

I would blend the variety with the taste of this fruits. Let’s bite the pleasure and let’s enjoy the trip through the sense of taste!

The recipe.

Ingredients for 9 muffins:

  • 260 g of cake flour;
  • 180 g of coconut sugar;
  • 5 g of baking soda;
  • 40 ml of vegetal oil;
  • 20 g of coconut flour;
  • 1 teaspoon apple vinegar;
  • A pinch of salt;
  • 1 ripe mango.


  1. Preheat oven at 180°C.
  2. In a large bowl sift cake flour and baking soda.
  3. Add sugar, coconut flour and a pinch of salt.
  4. Mix vegetal milk with vegetal oil in a separate bowl.
  5. Combine the dry ingredients with all the others in the same bowl.
  6. Add apple vinegar.
  7. Stir well all the ingredients with a whisk until just blend each other.
  8. Pour the mixture in the ramekins.
  9. Cut mangos into chunks.
  10. Put in the centre of each muffin a chunk of mango.
  11. Bake at 180°C in a preheated oven for around 20 minutes.
  12. They are done when they are brown on top. Cool down them, then serve to whom you love the most 😀

 Las Palmas de Gran Canaria

Italian Blog





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Springtime is the period of the year which is simply the best to enjoy artichokes. They are incredibly delicious and they also have amazing health benefits, even if you eat them raw. Artichokes are also a popular winter season vegetables across Europe.

Artichokes count many and great properties, but, telling the truth, they are simply very tasty. It is recommended to eat a right quantitiy of artichokes, because they can be considered a superfood.

In fact, their leaves contribute to help digestive benefits, and this is not limited only to their fiber content.

There are not many ways to cook artichokes. They require a bit of preparation before they are cooked. They contain a lot of flavors and many nutrients and they are also full of antioxidants, vitamin C and represent a source of potassium. So you can simply steam, grill, dunk artichokes or flavoring them with some olive oil and herbs.


As an alternative to cooking, you can taste them crude. You can eat the best part of these vegetables (the heart), flavoring them with some olive oil and fresh lemon juice.

Why is it good to eat artichokes? Because they offer a wide range of health benefits and they also provide greater antioxidant benefits.

Properties of artichokes are.

Mineral salts
Organic acids

Artichokes can also be considered one of the best antioxidants and diuretic food and they also provide digestive support.


Artichokes are typcally preserved into sterilized jars covered with oil. This is the most traditional Italian version to eat artichokes all year around. This process is not easy, neither quick; however, you just have to put them into small jars, pressing them gently, and preserve them in oil.

Finally, artichokes are a very advisable food by all properties which they contain.

Italian blog

Properties of coriander: the strange taste of Chinese parsley

Properties of coriander: the strange taste of Chinese parsley
Coriander, or Chinese parsley, is almost identical to our common parsley. It tastes definitely stronger and more flavored. Actually, nobody loves it  and, in some cases, it may even result a bit nauseating.
Its shape reminds the common parsley, but concerning its flavor it results sharp and consistent.
Nevertheless, the properties of coriander are many and different. It is used in international cooking and appreciated almost everywhere. In fact, in Italy, it is used less than everywhere else, because of its smell that really differs from parsley. Maybe its little use in Italy is due to its unique smell that not everybody may appreciate.
Properties of coriander
According to different people, this herb has good properties. The health benefits of coriander include treatment of digestion, it provides antibacterial effects, and, if consumed as infusion, it helps to eliminate intestinal gas. Coriander should be use regularly to treat lack of appetite. It is also a great tonic which stimulates nervous system activities.
As regard to its culinary use, coriander is used widely in Indian, Greek and Asian cooking.
Nutritional values
An amount of 100 g of coriander contains:
       Calories: 23
       Proteins 2,14 g
       Carbohydrates 3,60
       Sugar 0,88
       Fat 0,50
       cholesterol 0 mg
       Fiber 2,8 g
       Sodium 45 mg.
These properties of coriander are not bad at all. Only its taste can be considered soapy and pungent, if compared to the common parsley.
Moreover, finding it is not always easy in Italy. Greengrocers, as well as supermarkets, hardly sell it. In London, instead, you can find it easily in any grocery store.