• Amita Garg

Oats Vegetable Muffins

Updated: May 26


 

To break the routine breakfast, I make these healthy savory muffins. These scrumptious muffins are loaded with healthy oats, colorful vegetables, and gooey cheese. It is perfect for breakfast or tea time snack. The best part about this dish is that you can even freeze them for a quick, nutritious snack or a healthy addition to your child’s lunch box.

Author Amita Garg

Preparation time-15 minutes

Cooking Time 20 minutes

Total Time 35 minutes

Serving 6 muffins

Ingredients-

  • 1/2 cup Rolled oats

  • 1/2 cup Whole wheat flour

  • 1/2cup finely chopped vegetables [capsicum, carrot, peas] etc.

  • 2 tsp. Chopped coriander

  • 2 tsp. grated cheese

  • 1/4 cup melted butter

  • 1 tablespoon Curd

  • 1/2 teaspoon Baking soda

  • 1/2 t Sp. baking powder

  • 1/2 teaspoon milk

  • 2 tab Sp. homemade green chutney

  • 1 t Sp.Pepper

  • Salt to taste

How to Make-

  1. In a big bowl, add rolled oats, wheat flour, along with salt and black pepper powder, baking powder and baking soda.

  2. Add vegetables, curd, milk, melted butter, coriander leaves, cheese, and green chutney.

  3. Mix till you get the consistency of a thick batter.

  4. Drop spoonfuls of the batter into the muffin cups on a muffin tray till they are 3/4 full.

  5. Bake at 180°C for 20 - 25 minutes.

  6. Prick the muffins with a toothpick, which should come out dry.

  7. Remove from the oven, take it out of the moulds.

Tips-

  1. You can take oats flour instead of wheat flour.

  2. You can add any vegetables of your choice.

  3. If you do not have green chutney you can add any tomato sauce or hot and sweet sauce.

Step by Step Recipe of oats vegetable Muffins-

In a big bowl, add rolled oats, wheat flour, along with salt and black pepper powder, baking powder and baking soda. Add vegetables, curd, milk, melted butter, coriander leaves, cheese, and green chutney.


Mix till you get the consistency of a thick batter. Drop spoonfuls of the batter into the muffin cups on a muffin tray till they are 3/4 full. Bake at 180°C for 20 - 25 minutes.

Prick the muffins with a toothpick, which should come out dry. Remove from the oven, take it out of the moulds.



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