Whole Wheat and Carrot Beetroot Savoury Muffins
by Tarla Dalal
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.
Whole Wheat and Carrot Beetroot Savoury Muffins recipe - How to make Whole Wheat and Carrot Beetroot Savoury Muffins
Preparation Time: Baking Time: 30 minutes Baking Temperature: 180ºC (360ºF) Cooking Time: Total Time:
Makes 9 muffins
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1/2 cup grated carrot
1/4 cup grated beetroot
1/2 cup curds (dahi)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp dried mixed herbs
salt to taste
1/4 cup grated paneer (cottage cheese)
2 tbsp melted butter
For The Topping
9 stp grated processed cheese
9 tsp bread crumbs
- Method
- 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.
| Energy | 190 cal |
| Protein | 9.1 g |
| Carbohydrates | 15.4 g |
| Fiber | 1.6 g |
| Fat | 10.2 g |
| Cholesterol | 32.9 mg |
| Vitamin A | 272.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 5.3 mcg |
| Calcium | 250.7 mg |
| Iron | 1.3 mg |
| Magnesium | 20.1 mg |
| Phosphorus | 225.3 mg |
| Sodium | 338.8 mg |
| Potassium | 55 mg |
| Zinc | 0.3 mg |
Please cud u tell how I can make these in a pressure cooker? Which moulds can I use them, aluminum, silicon or butter paper?
These muffin are really yummy... its cheesy.. and its made with whole wheat flour that is the best part.. just enjoyed this recipe for breakfast as it was quick to make it..