Savoury Carrot & Herb Muffins {eggless}
These savoury carrot herb muffins combine the goodness of carrots, protein from the paneer and cheese. Using a mix of all purpose flour and whole wheat flour, keeps it soft and springy.
Ingredients
- 1/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda (a pinch)
- 1/2 tsp salt
- 1 medium carrot coarsely grated
- 1/2 tsp dried mixed herbs (I used Keya)
- 3 tbsps paneer grated
- 1 tbsp vegetable oil
- 1/2 cup yogurt whisked
- 1 tsp vinegar
- 3 - 4 tbsps water (if required)
To top
- 1 tbsp grated cheese
- 4-5 walnuts coarsely chopped
Instructions
- Preheat the airfryer or oven at 180°C. Line a 6 hole muffin tray (if using oven) and keep it ready or 6 silicone muffin cups (for airfryer).
- In a bowl, mix all the dry ingredients with a whisk. Keep aside.
- In another bowl, mix the grated carrot, paneer, herbs, vegetable oil, vinegar and yogurt - until they are well combined.
- Make a well and add the dry ingredients. Stir gently to mix through. Do not over mix, any small lumps can be left alone.
- If you think the mix is too dry, add water 1 tbsp at a time, until it is of the right consistency.
- Divide the batter into 6 cupcake molds. Top with a little grated cheese and walnut bits.
- The airfryer will fit in only 4 at a time, so you need to do it in 2 batches. If you are baking in an oven, then by all means, use a 6 cup muffin tin and bake as per instructions.
- Place the filled molds in the airfryer basket. Close it in and bake at 180°C for 7 minutes or so.
- Remove, allow to cool for 2-3 minutes, unmold and serve warm.
Notes
As there's very little oil added to the batter, you can top the warm muffins with a pat of butter for extra flavour.