Savoury Multigrain Muffins

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


  1. Preheat oven to 180 degrees C for 15 minutes.
  2. Saute the veggies if need be, I did not.
  3. In a large bowl, add the diced veggies, flours, eggs, buttermilk, salt, spices and mix.
  4. Add slight water if batter is too thick. (The collage below will give you some idea)
  5. Mix well, and pour equal scoops in greased muffin moulds.
  6. Bake in preheated oven for 15 to 20 minutes, or until skewer inserted comes out clean. 
  7. Lather some butter on top, or serve with sauce, ketchup, chutney, etc.




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