What comes to my mind when I think about muffins? Blueberry Muffins! And, of course, ‘muffin top‘ (if you know what I mean). Hence, sometimes my sweet cravings take a detour and I wish for all things salted, spiced-up and filled with cheese! On searching for recipes for savory breakfast muffins, I found three amazingly simple ones, all delectable, and much healthier compared to their sugary alternatives. I couldn’t decide the best out of the three, so, I’ll be focusing on all of them, one at a time, in a three-part series on Savory Muffins.
The first recipe belongs to the blogger Anvita who is behind this incredible blog called The Belly Rules The Mind, which is all about developing healthier eating habits and making smarter food choices. What’s interesting about her recipe is that she has completely replaced flour with semolina or sooji, hence the taste and texture is similar to baked vegetable upma. You can find the original recipe here. I have made a few tweaks in the recipe which are stated as well. I also drizzled the muffins with a tempering of mustard seeds and curry leaves in oil which enhanced the flavors two-fold. Next time, I’ll add some peanuts for the crunch too! Enjoy 🙂
SEMOLINA VEGETABLE MUFFINS
Source: The Belly Rules The Mind
Serving: 8 Large Muffins
- 1 cup semolina
- 3/4 cup yogurt
- 1/4 cup carrots, chopped
- 1/4 cup green peas
- 1/4 cup spinach, chopped
- 3/4 tsp ginger garlic paste (I used finely grated ginger and garlic instead, for that extra bite)
- 2 green chillies, chopped
- Salt to taste
- 1/2 cup water
- 1 tsp oil
- 1/4 tsp black pepper
- 1/2 tsp baking soda
- 1/4 cup cottage cheese, shredded
- 2 tbsp oil
- 1 tsp mustard seeds
- Curry leaves
- Preheat the oven to 180C.
- Grease the muffin moulds. I used silicone ones instead.
- In a mixing bowl, mix all the ingredients except the baking soda and half of the shredded cottage cheese.
- Check the seasoning of the batter.
- Now, add the baking soda and mix.
- Spoon the batter in the moulds.
- Top with the remaining cottage cheese.
- Bake for 20-25 minutes until the toothpick comes out clean from the centre of each muffin.
- Heat 2 tbsp oil in a tempering pan.
- Add the mustard seeds.
- When they start crackling, add the curry leaves and allow them to crisp a little but, don’t let them get brown.
- You can also add your favorite powdered spices to this tempering for extra flavors.
- Drizzle the tempering on the muffins.
- Serve with green chutney.