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%Savoury Cheese and Veggie Muffins recipe debjanir rannaghar
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Savoury Cheese and Veggie Muffins

Super Easy and super tasty Savoury Cheese and Veggie Muffins recipe! Perfect Breakfast muffin recipe that you can bake just within 30 minutes.

Course Breakfast
Cuisine Continental
Keyword Debjanir Rannaghar, savory breakfast muffin recipe, tiffinbox recipe, veggie and cheese muffin recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 266kcal
Author Debjani Chatterjee Alam
Cost Rs 250

Ingredients

Dry Ingredients:

  • 250 g All Purpose Flour / Maida: 1.5 Cup
  • 1.5 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt or to Taste to be adjusted
  • 1 Tsp. Chili Flakes
  • ½ Tsp. Mixed Herb

Wet Ingredients:

  • 2 Eggs
  • 150 ml Milk 1 Cup
  • 75 ml vegetable Oil ½ Cup
  • 75 g Mozzarella Cheese grated
  • 50 g Processed Cheese grated

Veggies:

  • ½ Carrot chopped
  • ½ Bell Pepper chopped
  • ½ cup Green Peas
  • 1 Onion chopped
  • ½ Cup French Beans chopped

Instructions

  • %Savoury Cheese and Veggie Muffins
  • Preheat the oven to 180 Degrees C for 10 minutes.
  • Line a muffin tray with muffin cups.
  • Cut and chop all the veggies into small pieces.
  • Take All Purpose Flour along with Baking Powder, Baking Soda, and Salt, and sift the same using a sieve.
  • Now in a bowl, take two eggs and using a hand blender, blend the eggs along with the oil till the mixture turns frothy.
  • Now fold the flour mixture into the wet mixture lightly.
  • Add Chili flakes, mixed herbs, and fold the chopped veggies as well.
  • Now take ⅔ of the grated Mozzarella cheese and the entire grated processed cheese and fold those into the mixture.
  • Pour the muffin batter into the muffin cups and fill ⅔ of each cup.
  • Sprinkle the remaining grated Mozzarella Cheese over the muffins along with a little chili flakes.
  • Bake the Muffins for 20-25 minutes at 180 degrees Centigrade or until a toothpick comes out clean when inserted in the middle of a muffin upon baking.
  • The Cheese and Veggie Muffins should be golden and crispy on top upon completion of the baking.
  • Take the muffin tin out of the oven and cool it on a wire rack for 5-6 minutes before serving.
  • The Cheese and Veggie Muffins are best served semi-hot.

Notes

Notes

  • The quantities of the ingredients mentioned here can be used for making 12 muffins.
  • I prefer to do the chopping work at night, followed by a morning baking.

Nutrition

Serving: 75g | Calories: 266kcal | Carbohydrates: 32.8g | Protein: 9g | Fat: 11.5g | Saturated Fat: 2.2g | Cholesterol: 43mg | Sodium: 512mg | Fiber: 4.2g | Sugar: 2.8g
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