Daily Recco, January 12: Savour the muffin
Think sweets, and among the first pictures that come to mind is of muffins. However, think savoury and even then, among the first pictures that come to mind is — muffins!
Savoury muffins are a big hit among those who watch their weight and cannot have sugar or sugar-based products for a host of reasons. And the best part is that you can make it as healthy as you want by adding vegetables or white meat to it.
Here is a simple recipe that you can try out one of these cold evenings.
What you’ll need:
250 grams of maida
2 eggs
3 teaspoons of baking powder
30 ml of olive oil
60 ml of milk
30 grams of hung curd
125g of grated cheddar cheese
About 400 grams of vegetables (grated zucchini, grated carrot, finely chopped spinach, peas, corn and any other such veggie you like. You can also add boiled and shredded boneless chicken)
How to:
Like with most baking recipes, you start by preheating the oven. This time to 180°C (350°F).
Squeeze the juice out of the veggies in case of zucchini and carrots and other such high-water-content veggies using a clean muslin cloth.
In a large mixing bowl, add the veggies (and/or the chicken). Next, add the cheese, milk, curds, oil and the eggs. Mix this until it combines.
In a separate bowl, mix the maida and the baking powder. Add this to the veggies/chicken mixture and fold it in just until it combines (the texture should be lumpy). Take care to not overmix.
Grease a muffin tray with butter and fill the mixture equally in the sections using a ladle.
Bake for 25 minutes to half an hour, or until the knife inserted comes out clean.
Serve it warm.
Also Read | Daily Recco, January 5: Souffle Omelette, an eggcelent breakfast