Savoury muffins are something which are deliciously different. They are great for lunch boxes, busy weekday breakfast or to enjoy with a hot soup.
Here is my Indian style recipe for savoury pineapple and capsicum muffins.

 

Ingredients

Dry ingredients :

All purpose flour – 2 cups
baking powder – 1 1/2 tsp
Salt – 1 to 1 1/2 tsp
Aniseed Powder / Fennel seed Powder – 1 tsp
Pepper powder – 1/2 to 1 tsp
Turmeric powder – 1/2 tsp ( optional )

Wet ingredients :

Milk – 300 ml
Eggs – 2 or Egg replacer
Vegetable oil – 1 tbsp
Melted Butter – 1 tbsp

Extra ingredients :

Capsicum ( finely chopped ) – 1/2 cup
Onion ( finely chopped ) – 1/2 cup
Pineapple ( crushed and drained ) – 1/2 cup
Mushrooms ( finely sliced ) – 1/4 cup

For topping :

Mozzarella cheese ( grated ) – 1/2 cup

 

Method

  1. Preheat your oven to 190º C. Grease your muffin pan and keep it ready.
  2. Sift dry ingredients in one bowl and mix the wet ingredients in another. The wet mix should be well combined.
  3. Add your extra ingredients to the wet mix and stir until mixed through.
  4. Add the wet mix to the dry mix and stir with a spoon or spatula. Mix briefly and avoid beating it, its preferable to have no huge lumps at all, but a few little lumps are fine.
  5. If the mix be too stiff, add an extra splash of milk. It will be thick, but it should not resemble a dough.
  6. Spoon the batter into the pans evenly. They should be 2/3rd full.
  7. Sprinkle the cheese on top of the batter.
  8. Bake 20-25 minutes or until cooked & golden.
  9. Remove and allow to cool for 10 mins.
  10. Serve warm.

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