Saturday, 11 April 2015


Eggless Semolina Breakfast Muffins


Semolina (Fine)                            - 1 cup
Plain Flour                                    - 1/2 cup
Mix Veggies par boiled                - 1 cup
Salt                                                - to taste
Italian seasoning                           - 1 tblspoon
Chilli Flakes                                 - 1 tspoon
Baking Soda                                 - 1/2 tspoon
Baking powder                             - 1 tspoon
Yogurt                                          - 1/2 cup
Cheese grated                               - 1/2 cup
Vegetable Oil                               - 2 tblspoon


Preheat the oven to 200c. Line a 12 cup muffin tray and keep aside.
Wash the veggies and parboil them in a microwave safe bowl for 5 minutes. I used carrot,onions,corn,spinach,broccoli,spring onion and peas. Parboil them and keep them aside to let them cool.
In mixing bowl, add yogurt, baking powder and baking soda. Mix well, and let it sit for few minutes.
Now add the vegetable oil to it.
In another bowl, mix together semolina, plain flour, italian seasoning, chilli flakes and salt, Whisk well.
Add the veggies and grated cheese in the yogurt mix and fold gently. Now add the dry ingredients little by little and fold gently making sure no lumps should remain.
Fill the muffin cases to 3/4 leaving some space to let them puff up a bit.
Bake the muffins for 15-20 minutes on 200c. Do the toothpick check before taking them out of the oven. If the toothpick comes out clean the are ready to come out of the oven.

Leave them for 2 minutes in the muffin tray and then take all of them out on the cooling rack to cool down completely.
The texture of the muffins would be spongy and soft from inside and crusty from outside. Have a look.

These muffins can be for breakfast, brunch or tea time snack for your family. We normally eat them for breakfast with some chocchip muffins.

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