Muffins with a twist 4


Whole wheat savoury muffins with veggies and Parmesan cheese

These are perfect for breakfast or as a snack: Muffins cooling on the wire rack

I had heard, read and even tasted savoury muffns and they were oh-so-delish. I was dying to bake them but every time I suggested it, whether at home or to friends and colleagues, I was met with blank looks or glares that meant ‘What is wrong with your? Can’t you just bake something sweet?’ Now any baker worth his,(or her’s, in this case) oven will know how discouraging this can be, so I just let this idea sit some where in the back of my mind.

Then the aunt came visiting and while I was mulling over what cake to bake for another aunt, she just casually happened to mention muffins. My ears perked up and I asked her if she was a fan too? Pat came the reply, “Of course dear, and not just of the sweet ones. In fact, I like the savoury ones just as much.” By now I was wearing this silly grin all over my face and those who know me, know that this expression means I’m cooking up something in my head – literally, I tend to mix and match ingredients, try out combinations and plan menus, all in my mind! So back to the muffins, the aunt went on to say how she tried some awesome combos like zucchini with herb, corn and spinach with cheese. By now I was positively drooling and I knew that I just had to make muffins today, never mind that I’d quite an elaborate cake to bake too!

A quick check revealed that I had some carrots, olives, jalapenos, sweet corn and cheese that could go into the muffins. I would have loved to add some spinach too, yes Popeye would’ve loved it, but I’ll just save that for another day.

2 cups of whole wheat flour
1/2 cup of quick cooking oats, mixed with 3/4 cup of warm water for 15 mins
3/4 tsp of baking soda
1 garlic clove, minced
1/2 tsp of baking powder
1/2 cup of grated carrots
1 tbsp each of black olives and jalapenos, chopped
1/4 cup of sweet corn kernels
1/2 cup of milk, lesser depending on the consistency of the batter
1/2 cup of vegetable oil or olive oil
2-3 tbsp of Parmesan cheese, depending on how cheesy you want the muffins to be
Salt to taste
Dried herbs to garnish

Sift the whole wheat flour with the baking soda and baking powder, keep this aside for a while.

In a mixing bowl, put the oil, vegetables, salt and oats together and mix well. Now add the flour to this, followed by the milk and mix well to get a smooth batter without any lumps. Check the seasoning and adjust if necessary. Add the Parmesan cheese in the end and mix well again.

Divide the batter between the cups in a muffin tray (that has been greased and/or lined), sprinkle the herbs on top and bake in a pre-heated oven at 180 degrees for 20-25 minutes. Remove the muffins from the oven and allow them to cool down for a bit on a wire rack. Serve warm with some butter, if you like or just as they are.

* You can use any combination of herbs and vegetables for this one – corn and spinach, carrot and garlic, green peas and so on. Change the kind of cheese you’re using to get a different flavour, cheeses like Goat’s cheese or Feta will also work well.
* Use fresh herbs for a better punch, you can garnish with freshly chopped Basil or Thyme for a ‘kick’!
* Omit the oats and use 1/4 cup of curd instead, otherwise you can also use one medium sized egg in its place.

I’ve sent these off to Charu’s tea time event that’s happening here

 


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