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.
|Serves||4||Published||Thursday, 05 September 2013|
|Recipe type||Breads||Author||Manisha Sharma|
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)
- 1/4 cup(s) olive oil
- 1/2 cup(s) cheddar cheese
- 1/2 teaspoon(s) salt, or as per your taste
- Onions, finely chopped
- Garlic, minced
- Green chilies, finely chopped
- Mix the oats and yoghurt and keep overnight in the refrigerator.
- Preheat the oven to 200 degrees Celsius. Grease a 12-muffin tray.
- 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.
- Pull out the tray and insert a toothpick into a muffin to check for doneness. If it comes out clean, your muffins are ready.
- After cooling for a bit, get the muffins out of the tray and put them on the wire rack.
- Serve them with a dip, chutney or cream cheese, or have it with coffee.
- Mixing the oats with yogurt overnight or for couple of hours, softens the oats.
- It can be made in a small Bundt tin also to get the slices instead of muffins.
- 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.