I am a big fan of upma in any form! So when I came across the savory muffins in showmethecurry.com, I immediately bookmarked it to try it out for a Sunday evening snack. I have made an eggless version and this yummy muffins are sure to make you want for more :) Try it out for an evening snack or make in huge batches, refrigerate them and re-heat and relish for a wholesome breakfast on a busy day!
Ingredients: (Makes 10 muffins)
- Quick Oats – 3/4 cup
- Oat bran -1/4 cup (This is optional, you can omit this and include 1 cup oats instead)
- Quick Oats Flour – 3/4 cup (grind Quick Oats in a mixer)
- Whole Wheat Flour – 1/4 cup
- Salt – 1 Tsp
- Baking Soda – 1/2 Tsp
- Yogurt – 1 cup
- Lemon Juice – 1 tsp
Seasoning:
- Oil – 1 Tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 1 sprig, chopped
- Green Chillies – to taste, finely chopped
- Asafoetida – 1/8 tsp
- Turmeric Powder – 1/4 tsp
- Onions – 1/2 cup, finely chopped
- Ginger – 1 Tbsp, grated
- Frozen or boiled peas – 1/2 cup
- Carrots – 1/2 cup, finely chopped
METHOD:
- Heat oil in pan on medium heat
- Add Mustard Seeds and allow them to pop
- Add curry leaves, Green chillies, asafoetida and turmeric powder, give it a quick stir and add onions and ginger. Sauté it for a minute
- Add the veggies (You can include sweet corn too). Cook for a minute and turn off the heat.
- In a large mixing bowl, mix together all the dry ingredients - oats flour, quick oats, whole wheat flour, oat bran (if using), baking soda and salt
- To the seasoned veggies, add yogurt, lemon juice and mix well
- Pour in the wet ingredients into the dry ingredients and gently give it a mix
- Grease the muffin trays lightly with oil and pour in the prepared batter upto 3/4th of each muffin moulds. Bake the muffins in a pre-heated oven at 180C for 15-20 mins (Mine were done in 16 minutes)
- Serve them warm or cool them on a wire rack and they can be stored in air-tight containers and refrigerated. Re-heat in the microwave before serving! Upma muffins are ready to go!!
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