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
Ingredients
- 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)
Method
- 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.
Notes
- 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.
Some shameless self promotion:
Check out the Marbled cake Mandira and I tried at BakingBuddies.
that was quick!! 🙂 and the muffins look amazing! next time we meet you know what you’ve gotta make for us!
Lovely,colorful muffins. Shall try replacing cheese with paneer.
Lovely…I can almost taste them just by looking at the pics.
Bingo on “The Shining”….I read pretty much anything….so yeah, I do read horror :-))
Wow..savoury muffins….they look really well done….
ooh so this is wat u were talking about??cool…:D
the inside of the muffin looks yum 🙂
mouthwatering muffins lakshmi!
What a colour, Lakshmi! Looks brilliant, and yummy too:)
Oho! Now “quite a bit of cheese” is 60 gm, is it? Hmph!
I knew you’d comment on the cheese. Yes, yes it was quite a bit. There was just so much feta, every muffin had so much of cheese. Cheese cheese everywhere, but I used only 1/4 of a 250 gms bar 😀
Very good indeed for a first try! I love the creative savoury spin.
Thanks Mallika. But actually the savoury spin is really not that creative. I think using feta with spinach and/or peppers is really common. I once had these awesome muffins that had crackled spinach and some sort of ultra creamy cheese.
Ooohh so lovely savory muffins! I want some right now.
I’m the only one at home who likes savoury muffins, and these look really, really good.
Wow…this looks so good!!! Something really different!
Its remarkable what one can get in chennai..U mean u get feta in chennai – I know reading this anu is gng to roll her eyes at me!!! 🙂 🙂
I love savoury muffins – I dont dig that many sweet ones. And no – I dont believe that its look fine for a first timer – It looks like its made by a natural 🙂 🙂
goey cheese everywhere – Who can say no to that 🙂 🙂 truly “YUM”..what is lathamma doing by the way? Too bc is it?
As for as ur query goes – U dint miss anything as far as soup goes..Jus made a looong while back but blogged only recently when divs knocked me on my head to wake me up from my “bc” slumber!!! hehehe…U know what -tnat creamy soup and ur cheesy muffins is something I am gng to dream on for next few min. The combo wud have been killer…*drool* *drool*
P.S why this looong comment. I am assuming that I have lots of free time to do that too 😉 u r not alone u know 😉
Never made savory muffins..have a sweet tooth..love the color Lakshmi.
Great post! Thanks for sharing and I can’t wait to try them!!!
I get hungry when i see somthing like that. want to test it today
love love love the cheese melting…. tooo good…
I love the color of the muffins..Havent tried my at savoury muffins..Bookmarked!
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