Thursday, 13 March 2014

Spiced up Whole Wheat Spinach and Cheddar Muffins… at times I go ‘healthy’…but with cheese!!

Spiced up Whole wheat Spinach and Cheddar Muffinsthis recipe has been doing the rounds for forever nowright? Found the original recipe to be too bland for our tastemade a couple of changes to spice it up, switched to whole wheat flourand Voila!! Love it nowand the texture toounlike the other whole wheat flour stuff, these are not too dense and heavytry them!!



Spiced up Whole Wheat Spinach and Cheddar Muffins


Ingredients:

  • Atta/Whole wheat flour, 180 gms (you can use maida/regular AP flour or a mix of both)
  • Baking powder, 2 tsp
  • Baking Soda, ½ tsp
  • Salt, ½ tsp
  • Butter, 90 gms
  • Milk, 240 ml
  • Egg, 1
  • Fresh Spinach, 80 gms
  • Cheddar cheese, grated, 100 gms (your choice, regular, sharp, herbed or a mix of all…I have also made them a couple of times using regular processed cheese)
  • Onion, finely chopped and sautéed, 2 tbsp
  • Red chili flakes, 1 tsp
  • Black Pepper Powder, ½ tsp
  • Garlic powder, ¼ tsp
  • Mustard powder, 1 tsp


Toppings: of your choice, I used

  • Kalonji/Ngella seeds/Onions seeds
  • Olives
  • Red peppers
  • Cheese
  • Black Poppy seeds
  • Sesame seeds



Instructions:



Lightly grease muffin cups.

Preheat the oven at 175C.

Sieve the flour, salt, baking soda and baking powder.

Lightly whisk the egg. Melt the butter.

Stir the egg, butter, milk, spinach, onion, cheese and all the spices together in a mixing bowl until evenly blended.

Stir in the dry ingredients and fold with a few quick strokes. Do not over-mix.

Divide the mixture into your muffin cases, sprinkle with toppings of your choice.

Bake in a preheated for 25-30 minutes till golden brown and puffed.


(Makes about 9 large or 12 medium sized ones)

Notes:

  • These freeze quite as well. Just pop them in the microwave for a few seconds after.



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