Tuesday, March 22, 2011

Veggie Muffins

Yes...Its a recipe post after a long time. As I have always mentioned, baking to me is like magic. The mystic joy of seeing my pastries and muffins puff up through the oven glass door is something I always look forward to when I am baking. I know...silly me :)

Anyways, the recipe that I am sharing today is quite different. I am sorry I lost the link where I had read it long time ago. I was simply blog hopping when I came across this recipe for corn meal muffins. It just stayed with me and I thought to myself, I will try it someday. Well, I did and added few tweaks to it. Here it is:

For 10 to 11 medium sized muffins, you will need:

1 and 1/2 cup yellow corn meal
1 cup all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp white vinegar
1 and 1/2 cup buttermilk
1 tbsp cooking oil
1 cup cabbage
1 chopped green chilly
chopped coriander
1/2 cup green peas
shredded cheese
1/2 tsp baking powder
1/2 tsp baking soda

Method -

In a skillet, just saute the green chilly, cabbage and green peas for 2 mins in oil. Add a little salt to taste.
In another bowl,  mix rest of the ingredients and whisk them together. I made buttermilk out of two spoons of plain yogurt and water blending it before adding it to the mixture. Now add the sauteed cabbage to the batter and mix it all well.

By the time you get all these ingredients ready, preheat the oven to 450 degrees F (It can vary for different oven. This is the temperature at which my oven bakes the best!).  In a muffin tray, lightly butter the muffin cups so that muffins come out easily leaving one cup empty. Fill in the cups 3/4Th. of the original size with the batter and top it with shredded cheese (I used cheddar cheese. You may use what you like.). Fill the remaining one cup with water to assist baking well. I don't know the exact reason why it is done, I simply follow it :D. If anyone knows about it, please share it with me too!

Place the tray the preheated oven for 20-25 minutes at 450 degrees F. After around 20 minutes, check the muffins by inserting a fork. It should come out clean. Yoohoo!! Our veggie muffins are ready to eat !


Just to give you an idea, I would say it tastes a little like the indian Dhokla or idli but still has its own unique flavor. It could be ideal for breakfast or to carry it with you when in a hurry. Relish it with tomato ketchup or green chutney.
Vegetable muffins

You may also add your favorite veggies to it. Next time, I would try adding diced carrots, beans and corn to add the veggie content. I loved the recipe totally and hope you like it too. I hope I come across the blog link again so that I can share my gratitude with the originator of the recipe. Its a must try recipe, believe me you will love it :).


  1. this one is interesting reva! nice pics too.and my guess for the cup of water is that it would keep the muffins soft and moist. Else they can get dry. Sometimes they keep the tray itself in another bigger tray containing water so that there's moisture while it bakes.

  2. ooh ya! Thats sounds logical ! Hey and nice to read your blog..I am really happy to know a fellow friend who writes too. I will watch your blog regularly now! do try this one :)

  3. Very novel recipe! The muffins look delicious :)
    Would like to try it...although baking is something I am very skeptical about :-\

  4. Thanks Reva. feels good to have some read my blog :) I've just started writing.Will definitely try these muffins :)

  5. @Minu - even I used to be skeptical about baking...but muffins isn't that messy.. and use the 1 cup measure that we get at the stores. I bet you won't go wrong.

    @Divya - it really feels good when you know some1 is reading :)..Post it on FB..thats the best way to get readers :)

  6. veggie muffin..something new ya..excited to give a try !