Eggless Veggie Muffins

Makes: 12 muffins


Dry ingredients:

Whole meal self-rising flour – 1 cup

Plain flour (maida) – 1 cup

Grated cheese – ½ cup


Grated carrot – ½ cup

mushroom – ½ cup

Boiled corn – ½ cup

Finely chopped spinach – ½ cup (packed)

Finely chopped coriander 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:

Yogurt – ½ cup

Milk – ½ cup

Olive oil – ½ cup


  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.