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Eggless Veggie Muffins

Dry ingredients:
Whole meal self-rising flour – 1 cup
Plain flour (maida) – 1 cup
Grated cheese – ½ cup
Grated carrot – ½ cup
Finely chopped mushroom – ½ cup
Boiled corn – ½ cup
Finely chopped spinach – ½ cup (packed)
Finely chopped corriander leaves – ¼ cup
Pepper powder – ¼ teaspoon
Dried parsley – ¼ teaspoon
Mixed italian herbs – ¼ teaspoon
Chilli flakes – ¼ teaspoon
Baking powder – ½ teaspoon
Salt – ¾ to 1 teaspoon
Wet ingredients:
Yoghurt – ½ cup
Milk – ½ cup
Olive oil – ½ cup

Makes: 12 muffins

  1. To a wide bowl add the self-rising flour and plain flour along with items mentioned under seasoning. 
  2. Mix well and then add in the veggies one by one, combine well and keep aside. 
  3. In another bowl take all the wet ingredients and briskly whisk for a minute using a whisk. 
  4. Make a well in the middle of the dry ingredients and add in the whisked wet ingredients, fold in gently with a spatula for even mixing. 
  5. Add the grated cheese and combine well. 
  6. Fill onto a muffin tray filled with liners and bake at 200 ⁰ C for about 24-28 mins. 
  7. Allow to cool down completely once out of the oven, store in an airtight box. 
  8. Can be used for up to 2-3 days if kept in room temperature or for up to a week if refrigerated.

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