Jun
Fun and tasty snacks are always welcome!
We all love a flavorful snack that’s also healthy, right? These savory veggie muffins are just that! They are super easy to make, made with less oil, are nutritious, loaded with veggies and delicious to taste.
This dish is a savior on busy days. You can prepare the batter a day before and bake these muffins fresh as and when needed.
I used the Idlito silicone kitchen molds from Gitadini for this recipe and it was super convenient. Since they are specially designed to be flexible and smooth for easy removal of food, it really made for an easy, mess-free experience!
Savory Semolina Muffins
Course: SnacksDifficulty: Easy4
servings30
minutes30
minutesIngredients
1 cup yogurt
2 cups water
1 cup semolina (Rawa)
½ cup chickpea flour (Besan)
2 tsp oil
2 tsp salt
½ cup onions, finely chopped
1/3 cup carrots, grated
¼ cup green peas
1/3 cup bell pepper, finely chopped
2 tbsp crushed red pepper flakes
1 tbsp Italian seasoning
¼ tsp baking soda
Grated cheese as needed
Directions
- To a mixing bowl, add the yogurt and water. Whisk until smooth.
- Add the semolina, chickpea flour and oil to the bowl.
- Mix well with the yogurt mixture and let it stand for 15 minutes.
- The batter should not be too thick or too thin. You should be able to coat a spoon evenly with it.
- Add salt and the onions, carrots, bell pepper and green peas. Mix everything well together.
- Add the crushed red pepper flakes, Italian seasoning and baking soda. Mix well.
- Fill the Idlito silicone kitchen molds with the batter. Top with cheese.
- Preheat the oven to 400 degrees F. Place the molds in the oven and bake it for 25 minutes.
Notes
Serving suggestions
- Serve these yummy savory muffins with some green chutney and/or tomato ketchup.
- You can serve them for breakfast or as an evening snack.
Useful Tips
- Feel free to add or skip any veggies. Add some greens to make the muffins more nutritious.
- Mix in 1-2 tbsp of oats powder and flax seed powder for more nutrition.
- You can easily make this recipe vegan by preparing the batter with water instead of yogurt. Or you may even use plain unsweetened dairy-free yogurt for this recipe along with vegan cheese.
- The amount of salt is a personal preference. I have used 2tsp, but please taste the batter and adjust the amount as needed.
This recipe has been created by our Guest blogger Priya Lakshminarayan, who runs the food blog Cookilicious. Her recipes always tell a story that is simple, easy to follow and has a tasty soul. Join her in her kitchen and let her take you on a gastronomical journey. Vegetarian & vegan cooking is so much fun!
You can also follow Priya on