Sunday, 15 September 2013

Savoury Spinach Muffins

I have always struggled with breakfast items, especially with those that can be packed the previous night and husband can just open the fridge and take it away without me having to get up in the morning. I recently came across this interesting recipe of savoury muffins which looked so yum yet so easy to make. I decided to give it a try on Sunday so that my breakfast woes are done away with for a couple of days. They turned out superb and even easier to make than what i thought. Thanks Shazia for this wonderful recipe.

1 1/2 cup plain flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
6 tbsp butter
1 egg
1 cup milk
1 cup fresh spinach (roughly chopped in a grinder for 2-3 pulses; else, if you are good at chopping, you can do it on your own)
1 cup grated cheddar cheese
Red chilli flakes as per taste
1/2 tsp kalonji

Seive the flour, baking soda, baking powder, and salt and keep aside. Melt the butter and add the egg at room temperature to avoid scrambling. Once mixed well, add the milk and stir again. Make sure the milk is at room temperature; else, the butter will thicken. Now add the spinach, cheese, and chilli flakes. Give everything a good stir and ensure there are no lumps formed. Next, fold in the dry ingredients, little at a time, till everything is mixed well. Do not mix too hard.
Preheat the oven at 175 degrees and line a muffin tray with muffin cases. Sprinkle the kalonji seeds over each muffin and bake for 25-30 minutes till golden brown. Once done, take them out in a wire rack and let it cool before transferring to an airtight container. Before each serving, warm it in the microwave for 10-20 seconds and your delicious spinach muffins are ready to be savoured.  

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