Eggless Savoury Muffins

An image of an eggless savoury muffin on a plate.

Eggless Savoury Muffins

These Eggless savoury muffins are made with a blend of refined and chickpea flour, spices, vegetables, and paneer. They are soft, nutritious, and baked to perfection.

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Cook Time 30

Servings5 muffins

CourseSnacks

Ingredients Equipment Method Notes

Ingredients

⅓ cup / 50 g refined flour
¼ cup / 25 g chickpea flour (besan)
Salt to taste
¼ tsp cumin powder
A pinch of red chilli powder
½ tsp baking powder
A pinch of baking soda
¼ cup / 30 g carrot, grated
15 g spinach, chopped
1 ½ tbsp sweet corn
25 g paneer, crumbled
30 g / ½ tomato (medium size), chopped
2 tbsp oil
¼ + ⅛ cup/ 85 g curd
2 tbsp water

Equipment

Muffin tray
Muffin liners

Method

Sift the refined flour and chickpea flour (besan) into a mixing bowl.
Add the spices, vegetables, and paneer to the sifted flours and mix well.
Stir in the oil and curd.
If the batter feels too dry, add 2 tbsp of water or as needed, and mix until combined.
Spoon the batter into the muffin tray lined with muffin liners.
Preheat the oven to 180℃ (350℉).
Once preheated, bake for 15-20 minutes.
Check doneness by inserting a toothpick or knife- if it comes out clean, the muffins are ready.
Remove the tray from the oven.
After 5 minutes, take the muffins out of the tray and allow them to cool down.
Serve with tomato ketchup, a dip of your choice, or enjoy them plain.

Notes

Feel free to use any vegetables you like.
If not using muffin liners, grease the muffin tray with butter and dust lightly with refined flour. Tap out the excess flour before adding the batter.
Do not leave the muffins in the hot tray for too long, or they will become soggy.
Baking time may vary depending on your oven. I’ve used the convection oven.
If baking for the first time, start with less time than recommended, then add more if needed, checking periodically until fully baked.