22 July, 2014
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VEGETABLE MUFFINS
Muffins are a kind of bread that are baked in small portions in muffin cups. They look like cupcakes and small cakes in the shape, but there are in general lack of frosting and are not sweet as the cupcakes.
The name muffin itself comes either from “muffe” or “moufflet”. Muffe is a kind of cake from Germany and moufflet is a French word which means a soft bread.This week I decided to make some varieties of muffins for breakfast and for my kid’s tiffin.
SERVES: 6 MUFFINS
INGREDIENTS
- MAIDA(REFINED WHEAT FLOUR)/WHOLE WHEAT FLOUR (1 CUP)
- EGGS(2 )
- BAKING SODA(1/2 TBSP)
- SALT(AS PER TASTE)
- CHEESE ( 1/2 CUP GRATED)
- CINAMON/CARDAMOM POWDER
- BUTTER (1/2 CUP)
- GRATED VEGETABLES(CARROT,CAPSICUM,PARSELEY)(3/4TH CUP)
PREPARATION
- GRATE THE VEGETABLES AND CHEESE AND KEEP ASIDE.
- PRE HEAT THE OVEN TO 200 DEGREES
- COAT THE MUFFIN CUPS WITH BUTTER
- STRAIN THE MAIDA AND BAKING POWDER IN A BOWL.ADD CINAMON AND CARDAMOM POWDER(DALCHINI AND ELAICHI)
- SEPARATE THE EGG WHITES
- ADD EGG YOLK AND VANILLA SEPARATELY IN A BOWL.
- BEAT EGG WHITES WITH AN ELECTRIC BEATER TILL WHITE FLUFFY AND STIFF
- ADD VEGETABLES AND BEAT AGAIN
- ADD CHEESE
- ADD EGG YOLK MIXTURE
- FOLD IN THE FLOUR MIXTURE
- BAKE AT 150 DEGREES FOR 20 MINS
- DECORATE WITH CREAM CHEESE AND CHILI FLAKES
- SERVE IT HOT OR PACK IT AS TIFFIN SNACKS
DON’TS
- DON’T OVER-BEAT THE MIXTURE AFTER YOU ADD THE FLOUR TO THE EGGS
- YOU JUST HAVE TO FOLD IT
- DON’T ADD TOO MUCH VBEGETABLES
- FILL THE MUFFIN CUPS ONLY 3/4TH,OTHERWISE THE MIXTURE WILL OVERFLOW DURING BAKING.
HAPPY COOKING 🙂
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