8 June, 2021

EGG FREE WHEAT FLOUR SAVOURY CORN CHILI CHICKPEAS/CORN CAPCICUM MUFFINS/ತರಕಾರಿಯ ಖಾರದ ಮಫಿನ್

Posted in : BAKING RECIPES/BAKED GODDIES, BEGINNERS/LEARNER'S/RECIPES on June 8, 2021 by : Divya Suresh

Just tried my hands on this different version of savoury muffin which includes cold pressed coconut oil, Khapli wheat flour and couple of vegetables along with green and red chili (fritter chilies), capsicum etc. And it turned out be very flavourful and tasty.

These easy to make Savoury sweet corn chili muffins are great to have at breakfast time as well as for evening snack along with a hot cup of chai/tea.

Khapli or emmer wheat is an ancient variety of wheat, which is very much suitable for diabetic persons. It has a low glycemic index and is a good source of protein, iron, dietary fiber, thiamine, B vitamins and also rich in iron and magnesium.

Thus Khapli or emmer wheat flour is one of the best alternative for making everyday rotis in place of regular whole wheat flour. Besides providing nutrients this flour has a unique flavor, color and texture. Like wise it is also ideal for preparing delicious baked goodies such as cakes, muffins, biscuits, bread etc.

Till now I have made these savoury muffins with three different combinations of vegetables ie.. Peas onion muffin (made with Khapli wheat flour) – which we did not like much, especially we didn’t like the onions in the muffin. The second one is fritter chilies, sweet corn and fresh green chickpeas muffin (made using Khapli wheat flour) and the third one is capsicum & sweet corn muffin (made using regular wheat flour). All the three combinations are made using this same quantity of ingredients and all the three variations turned out well.

Do try this hot, fiery, yummy, Pungent, flavourful muffin at your home and do not forget to update me with your valuable feedback …thanks in advance.

INSTRUCTIONS :

MW temperature – 160 degree c
Baking time – 29 minutes
Demould Instructions – 5 minutes
Cooling time – 10 to 20 minutes

Ingredients : measuring cup used – 200 ml

Khapli wheat flour/regular wheat flour – 1 cup / 117 gm
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
Cold pressed coconut oil – 2 tbsp / 30 gm
Cumin seeds – 3/4 tbsp
Curd – 4 tbsp / 75 gm
Milk – 160 ml (116 ml of milk is enough when you are using regular wheat flour)
Ground spice paste – 1 tbsp (grind together 3 green chilies, 1 tbsp coriander leaves, 1 tbsp curry leaves, 1 tsp salt and 1 tsp lemon juice)
Clove flavour (Ossoro’s) – 1/2 tsp (optional)

Vegetables :

Chilies (fritter chilies), finely chopped – 36 gm
Corn – 111 gm
Fresh chickpeas – 39 gm

OR

Green capsicum, finely chopped – 75 gm
Sweet corn – 111 gm

PROCEDURE :

In a different bowl gather sieved wheat flour, baking powder and baking soda, sieve again together and set aside
Gather oil and curd in a bowl, whisk well until combined well, add cumin seeds, ground spice paste, flavour (if using) and vegetables and mix once
Now add the flour mix by passing it through the sieve, directly into the curd oil mixture bowl
Mix using cut and fold method by adding milk gradually
When the batter is of pouring consistency, pour it into the greased muffin cups or paper cups and bake in a preheated oven at 160 degree C for 29 minutes (it took this much time in my microwave convection oven, but you can bake accordingly)