Ingredients:
1. Roasted Semolina- ½ Cup
2. Whole Wheat Flour- ½ Cup
3. Salt- 1 Tsp
4. Baking Powder- 1 Tsp
5. Dried Herbs – 1 Tsp (Optional)
6. Chilli Flakes- 1 Tsp
7. Pizza Seasoning- 1 Tsp
8. Curd- 1 Cup
9. Eggs- 2
10. Oil- 1 Tbsp
11. Grated Zucchini- ¼ Cup
12. Grated Carrot- ½ Cup
13. Finely Chopped Capsicum- ¼ Cup
14. Chopped Spinach- ¼ Cup
15. Peas- ¼ Cup
16. Sweet Corn- 2 Tbsp
Steps:
1. Preheat oven at 180ºC and prepare the muffin tray by greasing it with oil.
2. In a bowl whisk together roasted semolina, whole wheat flour, salt, baking powder, dried herbs, chilli flakes and pizza seasoning.
3. In another bowl add curd, eggs and oil. Whisk it till the batter becomes smooth. Add grated zucchini, grated carrot, finely chopped capsicum, chopped spinach, peas and sweet corns. Mix to combine the vegetables.
4. Add dry ingredients prepared in step 2 into the bowl. Using a spatula mix the dry ingredients with the wet ingredients. The mixture at this stage would be a bit thick. Add 2 tbsp water and mix it. In case the mixture still looks thick add 2 tbsp water again. The consistency of mixture at this stage depends upon the vegetables used by you. So don’t shy away from adding water. The ultimate batter shall not be too thick or too thin.
5. Spoon the mixture equally between the muffin sections. Bake for 20 minutes at 180ºC or till a skewer comes out clean. Let the muffins rest in the pan for 5-10 minutes, then gently take them out with the help of a spoon or a knife.
Notes:
1. This recipe makes about 20 small muffins.
2. Grease the muffin pan thoroughly before adding the batter else the muffins would break while taking them out of the pan after baking.
3. Do not skimp on veggies. Add any vegetable of your choice like beetroot, paneer, grated cauliflower, chopped mushrooms, greens etc etc. and likewise skip any vegetable that you do not like.
4. Use half cup of curd in place of 2 eggs while making eggless version of this recipe. So the total quantity of curd would then become one and a half cup.
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