Savoury Oats Muffins

Oats muffins are a wholesome breakfast choice or snack. Including oats in your diet is also a great way to lose weight. This recipe derives its flavours from the seasoning and herbs which can be adjusted as per your taste. I've used wheat flour to give a certain denseness to the muffins but you can use all-purpose flour too if you like your muffins really soft.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Thursday, 05 September 2013
Recipe type Breads Author Manisha Sharma
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For 4 people ()


  • 1 cup(s) curd
  • 1 cup(s) oats
  • 1 cup(s) wheat flour / all purpose flour
  • 1 teaspoon(s) baking soda
  • 1 cup(s) vegetables (spring onions, corn, carrots and bell peppers)
  • eggs
  • 1/4 cup(s) olive oil
  • 1/2 cup(s) cheddar cheese
  • 1/2 teaspoon(s) salt, or as per your taste
  • Seasoning:
  • Onions, finely chopped
  • Garlic, minced
  • Green chilies, finely chopped

Savoury Oats Muffins Directions
  1. Mix the oats and yoghurt and keep overnight in the refrigerator.
  2. Preheat the oven to 200 degrees Celsius. Grease a 12-muffin tray.
  3. In a large mixing bowl, mix baking soda with the wheat flour. Add the yoghurt and oats mixture, eggs, oil, salt, seasonings, vegetables and cheese. Give it a good mix to ensure every ingredient is evenly mixed into the batter. Spoon this batter into the muffin tins and bake for 20 minutes.
  4. Pull out the tray and insert a toothpick into a muffin to check for doneness. If it comes out clean, your muffins are ready.
  5. After cooling for a bit, get the muffins out of the tray and put them on the wire rack.
  6. Serve them with a dip, chutney or cream cheese, or have it with coffee.
  7. TIP:
  8. Mixing the oats with yogurt overnight or for couple of hours, softens the oats.
  9. It can be made in a small Bundt tin also to get the slices instead of muffins.
  10. These muffins taste the best when fresh but if you have the left overs then zapp them in the microwave for 30 seconds OR slice and toast them till crispy.
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