Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

Easy N Tasty Carrot Panner Savoury Muffins

Savoury Carrot Paneer Muffins.

This week has been more of a Muffin Marathon at home as my daughter loves them. Everyday I had decided to make different varieties of healthy muffins for her at home. Yesterday was her favourite – Eggless Dates Muffins. Today was an especially cold evening so I wanted to bake something warm and toasty yet filling and savoury. I wanted to incorporate carrots also as this would be healthy and appealing to my daughter.  Here I added two of her favourite ingredients – Carrots & Paneer.

INGREDIENTS:

1/2 cup All Purpose Flour

1/2 cup Whole Wheat Flour.

1 big Carrots finely grated in the mini grater.

1/2 cup finely Paneer.

Salt to taste.

3/4 Tsp Crushed Pepper Powder.

1/2 cup Melted Margarine.

3/4 cup Milk + Water.

1 Tsp Baking Soda

1/2 Tsp Baking Powder,

1 Tsp Crushed Oregano.

Finely Chopped Cilantro.

PREPARATION:

  • Firstly add all the dry ingredients in a bowl one by one – All Purpose Flour, Wheat Flour, Baking Soda, Baking Powder and crushed pepper and oregano.
  • Follow your instincts on the amount of spices.  If you want your muffins to be fragrant with the aroma of baked oregano, pop in a little more.
  • Next melt the margarine and pour it in to your mixing bowl. Add the milk + water mixture after warming it for 30 seconds in the microwave.
  • Add salt and then the grated carrots and the paneer. Mix it all in to the oil + milk + water mixture. Add chopped cilantro.
  • Now slowly add the dry ingredients little by little and stir them in, with a whisk, slowly without beating it too hard.
  • Grease a muffin pan and set the oven to preheat to 350 F .
  • When all the flours have been added you would get a slightly watery batter. If you feel its a little too watery, add a spoon or two of flour. Taste the batter to make sure that the salt is just fine.
  • Fill in the muffin cups to about 3/4`th , with the muffin batter.
  • Once the oven is preheated, to the desired temperature, pop in the muffin pan.
  • Bake for arouund 16-20 minutes depending on the efficiency of the oven range.
  • Some like the muffin to be crusty, so you can go ahead and bake it for a couple of minutes more until a toothpick thats inserted, comes out clean.
  • Enjoy a woderful aroma of the oregano as the muffins get baked.
  • Simple yet delicious Carrot Paneer Muffins are ready for a wonderful evening snack for kids and adults!!!

HINT:

  • In my second helping I also added delicate yet sweet corn kernels for an extra special taste.
  • Serve with tomato sauce for an added kick. Almost felt like I was biting in to a succulent cutlet!!!
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21 thoughts on “Easy N Tasty Carrot Panner Savoury Muffins

  1. Hi..I have been following your blog of late..and really appreciate your effort and of course the recipes. Real good ones..must say ..i tried few of them and they turned out to be very good.
    Just read your current post..and could you please share the recipe of Eggless Dates Muffins…
    thanks

  2. Hi Shoba

    Nice healthy recipe. Thanks for the same. Please mention the consistency of the batter for first timers like me. The muffin baked for 20 minutes and it was quite fluffy and crispy. Keep the other muffin recipes coming!!

  3. Hi Poorni,

    You can definitely use butter instead of margarine.
    Thanks for the comments.

    Shobha

  4. Looks yummy. Can margarine be replaced with sunflower oil ?? Will it work ? Thanks in advance

  5. Thanks so much. Tried today with oil. Came out nice. Tastes good. Pls add more savoury muffins without eggs and no butter. Thanks again

    Rama

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