Savoury Vegetable Muffins – Semolina Muffins
Savoury Vegetable Muffins aka Semolina Muffins, have the goodness of vegetables and semolina, which is rich in protein, B vitamins and fiber, which makes it a very healthy bake!!
The savoury vegetable muffins also called Semolina muffins recipe is a win-win recipe to attract fussy little kids!!
Life has changed for me completely once I first took my daughter in my arms. Her birth had actually given me a rebirth. A rebirth of a carefree individual, to a curious, repeating-the-same-sentence-100-times-in-a-day (actually 100 is a small count 😉 ) and also, to an “amazed by the love a tiny individual can give you” kind of a person. Parenting is really hard, but it is as beautiful as your imagination can take you.
For me, Myra has not only been my daughter, but a friend, a shopping partner, my pizza buddy, but most of all, she gives me strength and ya sometimes, she gives me such pieces of advice that no one can expect from a five year old. She has been one of the inspirations behind starting this blog of mine.
The Inspiration – Savoury Vegetable Muffins recipe
Well, there are many people we meet in life (real and virtual, social media these days) who inspire us in so many ways. This recipe is inspired by one of those people who I got connected through a Mom Bakers Community group on Facebook. It is actually her recipe. And this recipe has been tried by so many members of the group, and is equally loved by all.
Her name is Bandita Thakur, and the Facebook group I am a part of is called “Ovenderful Moms Bakers Community” started by Simran Oberoi Multani. It has been an amazing experience being a part of the community where everyone believes in and promotes healthy baking. I owe a lot to this community, and I want to thank each n every member of the same through this post of mine. And thank you Bandita for giving us such a wonderful recipe.
So, continuing the tradition, here comes my sixteenth recipe under “My Julie & Julia Project”. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #16.
I generally keep on baking sweet treats every other day, thanks to my husband and daughter’s sweet tooth, but this time I thought of surprising them with healthy savory vegetable muffins. I have baked this recipe as muffins, as loaf and even in star and heart shaped cake tins. Since it contains a medley of vegetables and semolina, which is rich in protein, B vitamins and fiber, it makes it a very healthy bake for fussy kids. And baking them as muffins is a good way to attract the naughty kiddos.
How to make Semolina Muffins – Step by step instructions
- Sift together semolina, whole wheat flour, baking powder, baking soda and salt in a bowl. In another bowl, whisk egg and add oil and yogurt to it.
- Now slowly add dry ingredients to this mixture and let it rest for 5 minutes. Semolina tends to absorb the moisture, so add 1 or 2 Tbsp of water in the batter so that it does not look dry. Batter will be thick at this stage.
- Now add the vegetables – grated carrots, chopped spinach and boiled corn kernels into the batter.
- Also, add cheese into this batter along with spices and mix well.
- Preheat oven to 350 degree F. Scoop out 2-3 tablespoons of the batter and pour in the lined muffin cups (I got 10 muffins out of this mixture). Once the oven is preheated, bake the healthy breakfast muffins in the oven for around 30 minutes. Optionally, broil for 1-2 minutes for getting the brown crusty top.
Remove the muffins from the oven, and allow them to cool before serving. The semolina savoury vegetable muffins are ready to be relished. Serve with any sauce or dip of your choice!!
Variations & Tips
- Vegetables – This recipe can be made in different forms, with varying vegetables. I am using grated carrots, chopped spinach and sweet corn kernels here. But you can add any possible veggie combination, whatever your kitchen pantry stocks at that time.
- Cheese – Also, you can try different variation of cheese. I am using Trader Joe’s Mexican blend cheese here, but go for whatever is available with you.
Serve the Vegetable Muffins with
- Tomato Ketchup
- Ranch
- Salsa
- Tomato Cilantro Chutney
How to make these Savory Muffins Vegetarian?
The healthy vegetable muffins recipe can be made into an eggless one by substituting the egg in the recipe with 1/4th cup of yogurt.
Similar Recipes
If you like this recipe, try these popular savoury baked puffs, the Paneer Puffs from the blog.
I hope you find this recipe as inspiring as it has inspired me and many other members of our community.
Happy baking everyone!!
Savoury Vegetable Muffins – Semolina Muffins
Ingredients
- 1 cup Semolina
- 2 Tbsp Whole Wheat Flour
- 1/3 cup Spinach leaves chopped
- 1/3 cup Carrot grated
- 1/3 cup Sweet corn kernels I used frozen sweet corn, so I boiled them before using in the recipe
- 1 Egg Substitute it with 1/4 cup yogurt to make it eggless
- 1/4 cup Yogurt
- 1/4 cup Olive oil I used Extra Virgin Olive Oil here
- 1/4 cup Shredded cheese I used Mexican blend cheese here, substitute it with Cheddar cheese if available, or any other
- 1 1/2 tsp Mixed spices I used a sprinkle of – Black pepper powder, Italian Seasoning, Red Chili Flakes and Trader Joe's 21 Seasoning Salute. But feel free to use any favorite spices.
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- Salt to taste
- 2 Tbsp Water As per batter consistency needed, I used 2 Tbsp
Instructions
- Sift together semolina, whole wheat flour, baking powder, baking soda and salt in a bowl. Dry ingredients are ready.
- In another bowl, whisk egg and add oil and yogurt to it. Now slowly add dry ingredients to this mixture and let it rest for 5 minutes. Semolina tends to absorb the moisture, so add 1 or 2 Tbsp of water in the batter so that it does not look dry. Batter will be thick at this stage.
- Now add the vegetables – grated carrots, chopped spinach and boiled corn kernels into the batter. Also, add cheese into this batter along with spices and mix well.
- Preheat oven to 350 degree F. Scoop out 2-3 tablespoons of the batter and pour in the lined muffin cups. (I got 10 muffins out of this mixture)
- Once the oven is preheated, bake the muffins in the oven for around 30 minutes.
- (Optional) Broil for 1-2 minutes for getting the brown crusty top.
- Remove the muffins from the oven, and allow them to cool before serving. The semolina veggie muffins are ready to be relished. Serve with any sauce or dip of your choice.
Notes
- Vegetables – This recipe can be made in different forms, with varying vegetables. I am using grated carrots, chopped spinach and sweet corn kernels here. But you can add any possible veggie combination, whatever your kitchen pantry stocks at that time.
- Cheese – Also, you can try different variation of cheese. I am using Trader Joe’s Mexican blend cheese here, but go for whatever is available with you.
- This recipe can be made into an eggless one by substituting the egg in the recipe with 1/4th cup of yogurt.
This post was originally published in January, 2020 but has recently been updated with clear step by step instructions with pictures.
Ronit Penso Tasty Eats
Looks delicious and nutritious! Love such bakes, especially with semolina, which I use a lot. 🙂
Kanwaldeep Kaur
Thank you Ronit!! Hope you enjoy the recipe as much as I do 😊
indianeskitchen
Nice and healthy!!!
Kanwaldeep Kaur
Thank You Diane!!
olivesandfeta
Oh I like these! They look delicious
Kanwaldeep Kaur
Thank you 😊