Veggie Loaded Savory Breakfast Muffins
A delicious and healthy recipe for breakfast or a snack. My daughter loved these and it is a great way to sneak some veggies into the lunch box.
There is a traditional dish called Muthia made in the western part of India, which is similar in texture and flavor, but I added my own twist to experiment with the flavors and turn this into a healthy snack option. This was definitely a successful experiment and I plan to make these more often with different combinations of veggies.
Prep time: 15 minutes
Cooking time: 20 minutes
1 cups – whole wheat flour
1/2 cup - Oat flour
½ cup – semolina (coarse or fine variety)
¼ cup - flour
Baking soda – 1 tsp
Buttermilk – 150 ml
Egg – 1 medium or large
Zucchini – grated fine and liquid squeezed – 1 cup
Grated Carrots – ½ cup
Salt – 2 tsp
Pepper – 1 tsp
2 tbsp - Fresh coriander leaves, chopped fine
Cumin seed powder – 1 tsp
Butter or Olive oil or any other oil of your choice – 2 tbsp
Parmesan Cheese – shredded, 3 tbsp
Pre-heat the oven to 180 C before once you start the prep for the muffins. Line a muffin-baking tray with baking paper or baking sheet cups and grease them with an oil brush.
Whisk together the wet ingredients (egg, oil and buttermilk) in a mixing bowl by hand or with an electric hand mixer. Once the mixture is frothy, add the seasonings – salt, pepper, coriander leaves and cumin seed powder. Now add the grated zucchini and carrots. Give this a good mix.
In another bowl mix the dry ingredients – wheat flour, oat flour, semolina and plain flour. Add baking soda. Add this mixture into the wet ingredients and fold. Mix gently until the mixture is well blended. Do not mix a lot.
Scoop the mixture into the individual muffin cups. Sprinkle parmesan cheese on top. Place the tray in the oven for 15-20 minutes. Insert a wooden toothpick in the center of the muffin and if it comes out clean the muffin is ready.
Let the muffins cool down. Enjoy as healthy lunchbox treat or after-school snack! I love to have this with my evening tea :)