I have been dreaming of making savoury muffins ever since Raaga mentioned about her famous vegetable cake. We never ended up baking it together as we planned to but the idea was stuck in my head. Some months ago when I had just bought my oven, I ambitiously set out to buy baking ware to complement it. At that time, I had imagined my oven to be this ultimate machine which could cook 16 muffins at one go!! The 16 mould muffin tray obviously din’t fit into my puny 30L oven. Thankfully I have a better sense of proportion when it comes to cooking!
Arudathi passed on a 6 mould muffin tray she’s bought for me sometime back yesterday. I quickly threw in a few ingredients to make a batter going by whatever I knew about what goes into a cake. The results were fabulous and looked decent for first time muffins. I got fairly good domes, not very smooth but decent.
These muffins are savoury, eggless and have just a tbsp of oil but quite a bit of cheese.
Makes: 6 medium, 10 small
- All Purpose Flour – 1 cup
- Milk – 1/2 cup
- Tomatoes (pureed into medium consistency) – 3/4 cup
- Peppers/ Capsicum (finely chopped) – 3/4 cup
- Feta Cheese (crumbled) - 60 gms (approx 1/4 of a 250gms feta block – Can be replaced with paneer)
- Onions (finely chopped) – 1/4 cup
- Black Pepper Corns – 1/2 tsp
- Cumin – 1/4 tsp
- Baking Powder – 1 tsp
- Cooking Soda – 1/2 tsp
- Curd – 1 tbsp
- Olive Oil – 1 tbsp
- Salt – 1/4 tsp (increase if you’re using paneer)
- Grease or line a muffin tray and preheat an oven to 220 C.
- Sift flour, baking powder, cooking soda and salt together in a large bowl.
- Saute the Black Pepper Corns and Cumin in some Oil until they pop. Set aside for cooling. Pound coarsely. Add to the flour mix.
- Add tomato puree and curd to the flour mix. Fold in the milk. Fold in the peppers/capscisum, onions and feta cheese. Add the remaining olive oil.
- Pour into muffin moulds.
- Bake in the oven for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- If you’re replacing the feta cheese with paneer, dunk paneer in some warm water before crumbling and increase the salt. The feta that I used is rather creamy – you may not get the same effect with Paneer. You may increase the quantity of cheese if you are using Paneer. Silken Tofu would also be a good substitute.
- This recipe does not call for the vegetables to be pre cooked in any way. Finely chopped peppers and onion will get cooked with the 30 minutes of baking.
- While pouring each mould should be filled all the way to the top. Only then the rise of the muffin will become a dome. Filling 3/4th of the mould will give you muffins with flat tops.
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