http://saffrontrail.blogspot.com/2012/04/eggless-savoury-muffins-with-sun-dried.html
Recipe for Savoury muffins with Sun dried tomatoes, cheese and olivesTime taken - under 20 minutes
Makes 12 small muffins or 9 medium sized muffins
Ingredients
1/2 cup all purpose flour (maida)
1/2 cup whole wheat flour (atta)
150 grams of cheddar cheese or 3 Amul cheese cubes, grated
1 tsp baking powder
1/2 tsp salt
1/3rd cup of sun dried tomatoes
some boiled pieces of chicken
coriander leaves, finely chopped (or any other fresh herbs like basil or thyme)
1 tsp coriander leaves
1 tsp dried oregano (optional)
1 egg
1/4 cup hot water
2 tbsp olive oil
1 tbsp salted butter + pinch of coriander leaves
Directions:
Preheat the oven at 200C [Start oven, take temp dial to 200 and time dial to 10 minutes. At the end of 10 minutes, the oven is preheated. You will have to then set the timer as per the baking time, which is around 10 minutes here]
Line a 12 cup muffin tin with paper liners or use individual silicone cupcake moulds, that will fit in a smaller oven.
Mix all dry ingredients in a large bowl with a fork.
In a measuring jug or another bowl, beat one egg, add oil, and add water . Add enough water to this to make a total of one cup (which is why doing this is a measuring jug is easier).
Add this to the dry ingredients and stir gently with a fork to bring ingredients together. Too much beating or vigourous mixing will result in hard muffins.
Using a spoon, evenly distribute batter between 9 or 12 muffins cups.
Bake for 10-12 minutes at 200C until a skewer comes out clean.
Melt the butter in a small microwave safe bowl for 20 seconds. Add the basil to it. Brush this on the muffin tops once they are out of the oven. Not only does this add a buttery flavour but also helps them keep moist. This is a neat trick to add that buttery taste without using any butter in the baking.
Recipe for Savoury muffins with Sun dried tomatoes, cheese and olivesTime taken - under 20 minutes
Makes 12 small muffins or 9 medium sized muffins
Ingredients
1/2 cup all purpose flour (maida)
1/2 cup whole wheat flour (atta)
150 grams of cheddar cheese or 3 Amul cheese cubes, grated
1 tsp baking powder
1/2 tsp salt
1/3rd cup of sun dried tomatoes
some boiled pieces of chicken
coriander leaves, finely chopped (or any other fresh herbs like basil or thyme)
1 tsp coriander leaves
1 tsp dried oregano (optional)
1 egg
1/4 cup hot water
2 tbsp olive oil
1 tbsp salted butter + pinch of coriander leaves
Directions:
Preheat the oven at 200C [Start oven, take temp dial to 200 and time dial to 10 minutes. At the end of 10 minutes, the oven is preheated. You will have to then set the timer as per the baking time, which is around 10 minutes here]
Line a 12 cup muffin tin with paper liners or use individual silicone cupcake moulds, that will fit in a smaller oven.
Mix all dry ingredients in a large bowl with a fork.
In a measuring jug or another bowl, beat one egg, add oil, and add water . Add enough water to this to make a total of one cup (which is why doing this is a measuring jug is easier).
Add this to the dry ingredients and stir gently with a fork to bring ingredients together. Too much beating or vigourous mixing will result in hard muffins.
Using a spoon, evenly distribute batter between 9 or 12 muffins cups.
Bake for 10-12 minutes at 200C until a skewer comes out clean.
Melt the butter in a small microwave safe bowl for 20 seconds. Add the basil to it. Brush this on the muffin tops once they are out of the oven. Not only does this add a buttery flavour but also helps them keep moist. This is a neat trick to add that buttery taste without using any butter in the baking.
