Recipe

Savoury Muffins - Gluten free! Toddler friendly!

Prep Time
40 minutes
Cook Time
25 minutes
Servings
2 servings

Why should muffins always be sweet? How about making a healthy vegetable dish that iseasy to make, easy to eat and easy to carry?

This savoury muffin recipe takes into consideration all of the above points.

Ingredients
  • Besan: ½ cup
  • Flax powder:1 tbsp
  • Black salt: to taste
  • Water: to mix a thick batter
  • Spring onion bulbs: 2 tbsp (chopped)
  • Spring onions greens: 2 tbsp
  • Garlic: 1 clove (chopped)
  • Capsicum: 2 tbsp (chopped)
  • Spinach: 1/3 cup (chopped)
  • Cauliflower: 2 tbsp (chopped)
  • Tomato: 2 tbsp (chopped)
  • Oil: grease the muffin tins
  • Chilli powder: ½ tsp
  • Green chilli: 1 nos (Chopped, optional)
  • Oregano: ½ tsp
Method
  • Mix besan, flax powder, black salt and water and whisk well into a thick batter and keep aside.
  • In a pan sauté garlic, spring onions, capsicum, cauliflower, tomato, and spinach for just a few minutes.
  • Pre heat oven to 200 °C.
  • Add the vegetable mix to the batter. Taste the batter and adjust the seasonings. Add chopped spring onion greens, oregano and green chillies if required.
  • Grease muffin tin and pour batter into the dents.
  • Bake muffins at 200°C for around 20 minutes or check by poking a toothpick. The toothpick should come out clean.
  • Cool well and use a knife to unmould the muffins.
  • Can be served warm or cold

Wellcure tip:


Eating guide:

  • Food group: legumes and vegetables
  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
  • Legumes are whole foods rich in fibre and protein. Can be easily combined with other food groups (except fruits)

 


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