Veg cheese savoury muffin

INGREDIENTS:

2.5 cups of wholewheat flour 

1.5 tsp of baking powder 

1 tsp of salt 

2 cups of spinach leaves 

1/4 cup of cubed tomatoes 

1/4 cup of onion

1/4 cup of sweet corn

1/4 cup carrot

1 green chilly finely chopped

4 tbsp of grated parmesan or mozzarella 

1 1/3 cups of milk 

90 gm (6.5 tbsp) of butter 

1 egg (or 2 tbsp plain curd)

RECIPE: 

1. Pre-heat oven to 200C. Line a muffin tray with liners and spray or grease with butter or oil. Set aside.

2. Wash, drain, and finely chop the spinach leaves.Add 2 cups spinach leaves, 2.5 cups flour, 1.5 tsp baking powder, 1 tsp salt, 1/4 cup tomatoes, 1/4 cup onion, 1/4 cup sweet corn, 1/4 cup carrot and 1 chopped green chilly and cheese to a bowl.

3. Mix well until all ingredients are combined well.

4. Melt the 90gm butter in the microwave or stove top and add the egg or curd and 1 1/3 cups milk to this. Whisk to combine.

5. Add this to the previous mixture and stir well to combine. The batter is ready.

6. Pour into the lined muffin tray until the holes are 3/4 filled. You can also put grated cheese on top.

7. Bake in the pre-heated oven for around 20 mins till the top turns a golden brown. Use a skewer to poke the muffin all the way through and make sure there’s no unbaked dough remaining. Remove from tray and let it cool.

You can put as many veggies as you want, very healthy because it has a whole lot of vegetables and made from whole wheat flour.