SAVOURY MUFFINS

SAVOURY MUFFINS
While browsing I saw the savoury muffins and most of them have eggs. I just wanted to try it without egg & I found one done by Bhavna’s kitchen. I slightly modified to suit my taste buds & it’s really a massive hit in my family. It tastes more or less like the Dhokla. So you can have it with green chutney or tomato chutney or ketchup.
INGREDIENTS
🔸semolina/rava/sooji – 1 cup
🔸chickpea flour/ besan – 1/2 cup
🔸quick cooking oats – 1/4 cup
🔸baking powder – 1 1/2 teaspoon
🔸cottage cheese – 1/4 cup
🔸yogurt or sour cream -1/4 cup
🔸shredded zucchini & carrot -1 1/4 cup
🔸any vegetable oil – 3 tablespoons
🔸ginger garlic paste – 1 tablespoon
🔸Finely chopped green chilli -1
🔸Finely chopped coriander leaves -2 tablespoons
🔸sugar & turmeric powder – 1/2 teaspoon
🔸salt & water as required.

METHOD
Preheat the oven at 180 deg. C for 10 minutes.
Mix all the dry ingredients well without lumps. To this add shredded zucchini, carrot, cottage cheese,yogurt, ginger garlic & green chillies. Then add oil & mix well. Add water if required in small quantities & the batter should be slightly thick like the cake batter. Pour it in the greased muffin tray & bake this for 20 to 25 mins at 175 deg.C or until the toothpick comes out clean. Allow it to cool for few mins & serve it with any dip or chutneys. I liked the taste as it is, crispy outer & soft inside savoury muffins.

Tips: To have the smooth top, dip a spoon in the water & just pat it on top.
-If you want you can add finely chopped cashew nut.
-Instead of zucchini , shredded cabbage or spinach can be added.image

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