Corn & Peas & Cheeeeese!

Someone once said, “Be a beautiful cupcake in a world full of muffins.” Why? What’s wrong in being a muffin! It is flavorful and aromatic, it has a gorgeous golden top which needs no cover under that sugary icing, it travels better than a cupcake and, did you not know that you can have a savory muffin but, not a savory cupcake!

Being ordinary is extraordinary. And, what’s more extraordinary-this delicious and easy-peasy recipe of savory breakfast muffins that I found on the blog Sailu’s Food. Just throw in some flour, butter, mozzarella, corn and peas, and, the outcome- great looking, great smelling and great tasting happiness!

You can find Sailaja’s original recipe here. She has mentioned several other flavor combinations as well. I am going to try spinach & corn next time! Enjoy 🙂

SAVORY MUFFIN 2

CORN & PEAS CHEESY MUFFINS

Source: Sailu’s Food

Serving: 7 Large Muffins

Ingredients:

  • 1 cup plain flour
  • 1+1/2 tsp baking powder
  • Salt to taste
  • 1 tsp chopped green chilly
  • 2 tbsp finely chopped coriander leaves
  • 1/2 cup fresh sweet corn, boiled
  • Green peas-fistful, boiled
  • 1/3 cup mozzarella cheese, grated
  • 2 processed cheese cubes, grated
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 tbsp butter, softened
  • 2 eggs, lightly beaten

Method:

  1. Preheat the oven to 180C.
  2. Grease the muffin moulds. I used silicone ones instead.
  3. Sieve the plain flour and baking powder, set aside.
  4. In a mixing bowl, add olive oil, butter, salt, green chilly and coriander leaves and mix well with a whisk.
  5. Slowly add the beaten eggs and mix well.
  6. Add half of the flour mixture and fold with a spatula. Next, add half of the milk and gently fold to combine. Add the remaining flour and fold, followed by the rest of the milk.
  7. Add the corn kernels, green peas and grated cheese and fold to combine.
  8. Spoon the batter into the muffin moulds.
  9. Sprinkle some grated cheese on top.
  10. Bake for 18-20mins or until a tooth pick inserted into the centre of each muffin comes out clean.
  11. I baked them for 3 more minutes at 200C for a beautiful golden top.
  12. Serve warm.

Tip:

For a vegetarian version:

  • Increase the baking powder by 1/2 tsp and,
  • Replace the milk with buttermilk.

 

 

 

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16 Comments Add yours

  1. bhavana jain says:

    Any substitute for eggs

    Liked by 1 person

    1. Utkarshini Khanna says:

      Hi Bhavana, I have updated the post. See the tips below the recipe 🙂

      Like

  2. mmm, cheese 🙂 Great lunchbox idea.

    Liked by 1 person

    1. Utkarshini Khanna says:

      Yes! 🙂

      Like

  3. Monika says:

    This is so good 🙂

    Liked by 1 person

    1. Utkarshini Khanna says:

      It’s the cheese effect😋

      Liked by 1 person

    1. Utkarshini Khanna says:

      Thankyou Vivek😊

      Liked by 1 person

  4. I tried this out. They are Truly Delicious. Only instead of Peas, I put in Spinach and loads of cheese.

    Liked by 1 person

    1. Yay! Spinach & Corn & Cheese!! I love this combo 😀

      Liked by 1 person

  5. Looks delish ! I’m definitely trying them! 😊

    Liked by 1 person

    1. Yay 😀 Do tell me your thoughts after trying them!

      Liked by 1 person

  6. OMG! I can’t wait to bake this.

    Liked by 1 person

    1. Yes they turned out lovely! Do tell me how they turn out for you!

      Liked by 1 person

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