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Savoury Veg Muffins – A Healthy, Filling Breakfast OptionIf you don’t have a sweet tooth, savoury veg muffins are the perfect alternative to traditional sweet muffins. Packed with nutrition and flavor, these muffins are a wholesome way to start your day. They’re so satisfying and hearty that they keep you full for hours, making them an ideal breakfast or on-the-go snack.
These muffins are completely eggless, with thick curd or yogurt forming the base. The recipe starts by combining curd with samolina (semolina), a healthier alternative to refined flour. To boost their nutritional value, a variety of seasonal vegetables, including mushrooms, are added to the batter.
One of the key highlights of these muffins is their crunch factor – a delicious topping of sunflower and pumpkin seeds. These seeds not only add texture but also provide essential minerals, making the muffins both tasty and nourishing.
Why You’ll Love These Savoury Muffins
1. Keeps You Full for Hours – These hearty muffins are filling and perfect as your first meal of the day.
2. Made with Healthy Ingredients – Refined flour is replaced with nutritious semolina for a wholesome twist.
3. Packed with Veggies – Loaded with seasonal vegetables to help you meet your daily veggie requirements.
4. Convenient and Travel-Friendly – Easy to carry and enjoy anywhere, whether you’re at work, traveling, or on the move.
Here is the recipePrep. time 10 minutes
Baking time 30 minutes
Course – Breakfast
Cuisine – World
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Fine semolina or sooji – 1 cup
• Whisked curd or dahi – 1 and 1/2 cups
• Finely chopped spinach, mushrooms, cabbage and spring onions – 1 cup total
• Oil – 2 tablespoons
• Baking Powder – 1 tsp
• Salt – 1 tsp or To taste
● SPICES AND HERBS REQUIRED
• Pepper powder – 1/2 tsp
• Red chilly powder – 1/2 tsp
• Dried basil – 1/2 tsp
• Oregano – 2 teaspoons Or To taste
• Finely chopped fresh red chillies – 1 teaspoon
• Flax and pumpkin seeds for topping – 2-3 tbsp
METHOD -:
1- Soak semolina or sooji in curd for 10 minutes. Whilest, chop all the veggies
.
2- Add all the chopped vegetables, salt, and powdered spices to the curd-samolina batter. Mix everything nicely together to make a batter. The batter should be a semi-thick consistency.
3- Add baking powder and mix gently to the batter
4- Fill the muffin moulds 3/4 with the batter. Top each with a few seeds of both types written above
5- Bake them for 25-30 minutes at 180℃ in a preheated oven. Check with a help of a toothpick. If it comes clean, the muffins are baked to perfection
6- Serve the veg muffins with any
dip or tomato ketchup
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