Whole Wheat and Carrot Beetroot Savoury Muffins
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 8000 times
Muffins are a handy snack, which can be had for breakfast on a hurried morning or even carried along to gobble up en route to work! Interestingly, muffins don’t always have to be sweet. Here is a lip-smacking savoury muffin made of a blend of whole wheat and plain flours, perked up with grated veggies.
Paneer and curds enhance the texture of this muffin, while a dash of herbs gives it an awesome aroma and flavour. Serve the Whole Wheat and Carrot Beetroot Savoury Muffins warm, to relish the best texture and soul-warming aroma of herbs.
Had along with a glass of smoothie or milkshake is enough to kick start your day.
- Combine the curds and approx. ½ cup of water in a bowl and mix well. Keep aside.
- Combine the whole wheat flour, plain flour, baking powder, baking soda, mixed herbs and salt in a bowl, mix well and keep aside.
- Combine the carrot, beetroot, paneer, melted butter and curd-water mixture in a deep bowl and mix well.
- Add the dry ingredients and fold it gently using a spatula to get a thick batter.
- Pour equal quantities of the batter into greased muffin moulds. Sprinkle 1 tsp of cheese in the centre and 1 tsp of bread crumbs evenly over it.
- Bake in a pre-heated oven at 180ºc (360ºf) for 25 minutes.
- Serve warm.
Nutrient values (Abbrv) per muffin
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