Savouring some muffins

One for me please!

Yes, I know I try and eat healthy whenever I can and this means I try not to have carbs after 8pm, restrict my dinner to a simple soup with veggies, try and avoid butter, cream, deep frying and all those sinful things when I’m cooking and so on… But just don’t ask me to diet, okay? I can’t live on just raw veggies and fruits and sip on green tea. No way, I need my fish, cheese, bread (what’s life without fresh bread?) and my morning cuppa chai! I’ve tried the GM diet, fruit diet and even crash diet and at the end of all this there’s only one thing that I’ve learnt – you can’t keep me away from good food. Just.Can’t. *big grin*
But that being said, I won’t frown on those who diet, really, hats off to all you guys who can keep your hands off all the deliciousness! And if you’re wondering where all this rambling about an inability to diet is going, I’ll tell you in just a bit.
See I’ve this friend who is always trying her hand at some kind of diet or the other, so we were on diet number n (because I’ve lost count of how many times this has happened!) and she asked me to bake her something diet-friendly. A little bit of brainstorming and she told me that she’d like muffins, preferably savoury ones and can I please go easy on the oil and make it whole wheat flour too?
Alright then, I’m always game for a challenge and I was terribly excited about this one because I’d to make something healthy but not compromise on the taste. So I decided to do some spinach and corn muffins, I swapped regular vegetable oil for olive oil (healthy, remember?), added some garlic to up the flavour and I couldn’t help but sprinkle some lovely Parmesan on these muffins. I know the cheese is a bit of a downer if you’re on a diet but trust me, if you’re looking for flavours that pack a punch you can’t go wrong with Parmesan.
Can you see the Parmesan?
Corn and spinach muffins
This recipe makes about 12-14 muffins, so adjust accordingly
2 ¼ cups of whole wheat flour
1 tsp of baking soda
½ tsp of baking powder
150 ml of buttermilk (150 ml of milk  minus 1 ½ tbsp + 1 ½ tbsp of white vinegar, mix and allow it to stand for 5 minutes before proceeding)
¾ cup (minus 1 tbsp) of Olive oil
1 cup of fresh spinach leaves, chopped
½ cup of sweet corn kernels
½ tsp of dried Italian herbs (Basil, Thyme, Rosemary & Oregano)
1 large clove of garlic, peeled and finely chopped
Salt to taste
2 tbsp of Parmesan cheese, grated – for garnish
Sift the whole wheat flour, baking soda and powder together with some salt. Keep this aside.
In a mixing bowl combine the oil, buttermilk, spinach, garlic and herbs to form a smooth paste. Make a small well in the center of the bowl, which has the flour, and pour this liquid mixture into this and mix well. Be careful not to overmix it and definitely do no over beat it either. Add the sweet corn kernels and incorporate them into the batter. If you find the batter is a little dry, then add some cold water to this. Taste the batter, check the seasoning and adjust if necessary.
Pour the batter into greased, lined cavities of a muffin tray and sprinkle some Parmesan on it. Bake in a pre-heated oven for 20-25 minutes until the muffins are done and have turned golden-brown. Serve warm.
Full of flavours
* These muffins turned out really moist and I suspect that’s cuz of the buttermilk. But if you want to make a vegan version, swap the buttermilk for soy milk and keep the cheese out.
* In case you want to try a variation, use Feta cheese instead of Parmesan. You can add this into the batter and give it one final mix, the melty, gooey cheese makes for interesting variation in the texture of the muffins. You can also sprinkle some red chilli flakes if you want to spice things up a little bit.
* Try and use the freshest possible spinach for this recipe otherwise it will begin to turn dark while baking. 

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