Eggless Savory Breakfast Muffins

Name: Eggless Savory Breakfast Muffins
Total time: 1800 s
Yield: 10 muffins
Cuisine: Indian
Ingredients: 1/2 cup gram flour (besan); 1/2 cup whole wheat flour; 2 tbsp powdered oats; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp carom seeds (ajwain); 1 tsp Kashmiri red chilli powder; 1 tsp cumin powder (jeera); 1 tsp coriander powder (dhania); 1 tsp amchoor powder; 2 tbsp ginger garlic paste; 3 tbsp oil; 3/4 cup curd; 1 medium onion finely chopped; 1 tbsp chopped ginger; 1-2 chopped green chillies; 1/2 cup finely chopped vegetables of your choice (carrots, beans, capsicum, and sweet corn); 1 tsp salt or to taste

Madhu Bindra @madhubindra

The best of both worlds. Multi-grain Eggless Savory Breakfast Muffins flavored with Indian spices. Perfect healthy breakfast or snack. Try out this easy fusion recipe that is a hit among kids and adults alike. #HBR

Madhu Bindra @madhubindra

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Ingredients

30 minutes

10 muffins

1/2 cupgram flour (besan)
1/2 cupwhole wheat flour
2 tbsppowdered oats
1 tspbaking powder
1/2 tspbaking soda
1/2 tspcarom seeds (ajwain)
1 tspKashmiri red chilli powder
1 tspcumin powder (jeera)
1 tspcoriander powder (dhania)
1 tspamchoor powder
2 tbspginger garlic paste
3 tbspoil
3/4 cupcurd
1 medium onion finely chopped
1 tbspchopped ginger
1-2chopped green chillies
1/2 cupfinely chopped vegetables of your choice (carrots, beans, capsicum, and sweet corn)
1 tspsalt or to taste

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Steps

30 minutes

1

To begin, sift together besan and whole wheat flour.
2

Add in the powdered oats, baking powder, baking soda, ajwain, salt, Kashmiri red chili powder, cumin powder, coriander powder, and amchoor powder. Mix well.
3

Now add the wet ingredients - ginger garlic paste, oil, and curd. Mix. Add in ¼ cup of water and mix.
4

Add in the chopped onions, chopped ginger, and green chilies. Mix well.
5

Finally, add in the vegetables and fold them in.
6

In the meantime, preheat the oven to 180°C.
7

Grease the muffin moulds and pour in the batter up to 3/4 levels. Tap once to remove air bubbles. Top them with chopped onions, carrots, and capsicum and press down gently.
8

Bake at 180°C for 15-20 minutes until done. The baking time varies based on the oven and the size of the muffin moulds.
9

Check with a toothpick if the muffins are done. It should come out clean.
10

Move them to a rack. Allow them to cool completely before you de-mould.
11

Eggless Savory Breakfast Muffins are ready to Serve.