Friday, February 24, 2012

Healthy Veggie muffins for breakfast

Radhika of Tickling palates has once again come up with a bright idea 'I love baking'.I wanted to make some muffins but the sweet somethings are getting a bit too much these days, so while i was thinking of what to bake, i started looking online for savoury muffins.I'm a little dreaded with the yeast monster these days since it ditched me so no breads!

I whipped these muffins in about 10 minutes and they were on the way to the oven.They are eggless, healthy and as easy as a cupcake!You have to believe me this is one super duper breakfast in a cup!These are eggless so it was all the more easier to mix up and bake too!I tried a small quantity and didn't bother to use my muffin tray, i just greased some metal bowls and baked them.


Preparation Time:10 mins (mixing time) + 25 mins (baking time)
Makes 10 mini muffins

You need
All purpose flour 1cup
Oats+wheat flour 1/2 cup(i used a handful of each)
Curd/yogurt 1cup
Vegetable oil 1/3 cup
Baking powder 1tsp
Baking soda 1/2 tsp
Finely chopped vegetables (onions,tomatoes,capsicum) 1/2cup or more
Chopped cilantro 2 tablespoons
Salt to taste

  • Preheat oven to 250C and grease or line muffin tins and keep aside.
  • In a bowl, mix the dry ingredients and set aside.In another bowl, mix the yogurt and oil until well combined.
  • Add the vegetables to the yogurt and oil mix and stir well.
  • Combine the dry ingredients with the wet vegetable+curd mix.Mix well until the flour is well combined with the curd oil mixture.
  • Fill the greased/lined tin until 3/4th full.
  • Bake for about 45 minutes until the skewer comes out clean.


  • Soft and fluffy veggie muffins are ready for a healthy breakfast.


  • These muffins store well for 2 days refrigerated.Reheat before serving.

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I love baking series @tickling palates






I Love Baking

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