With the growing need of keeping oneself healthy by watching one’s diet, it is imperative to try and use these healthy ingredients in a way that is not just good for our health, but is also tasty enough to ensure second helpings. It is also a good way to give fussy kids and overall fussy eaters that much-needed boost of vegetables in their diet.
Muffins are easy to make, and taste delicious, not just in their regular sweet avatar, but also in numerous savoury versions as well. I decided to use some Multi-grain flour to make these savoury muffins for our Easter Sunday breakfast.. a dab of chili sauce or thick tomato ketchup or some spicy chutney, and you’re all set.
Savoury Multi-grain Muffins:
- Multi-grain flour (I used a readymix pack, you can make your own) – 1 cup/200 gm
- Rolled oats – 1/2 cup (100 gm)
- Whole wheat flour – 1/2 cup (100 gm)
- Baking powder – 1 tbsp
- Baking soda – 1/2 tbsp
- Garlic – minced, 1 tbsp
- Tomatoes – diced, 2 medium
- Green bell pepper – diced, 1 whole
- Chicken sausages – thawed and diced, 2
- Sweet corn – frozen, 1 cup
- Peas – frozen, 1/2 cup
- Salt to taste
- Eggs – 2
- Buttermilk – 1 cup
- Black pepper powder – 1 tbsp
- Oregano – 1 tsp
- Oil or butter for greasing
- Preheat oven to 180 degrees C for 15 minutes.
- Saute the veggies if need be, I did not.
- In a large bowl, add the diced veggies, flours, eggs, buttermilk, salt, spices and mix.
- Add slight water if batter is too thick. (The collage below will give you some idea)
- Mix well, and pour equal scoops in greased muffin moulds.
- Bake in preheated oven for 15 to 20 minutes, or until skewer inserted comes out clean.
- Lather some butter on top, or serve with sauce, ketchup, chutney, etc.