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Eggless Savoury Muffins with Sun Dried Tomatoes, Cheese and Olives

It's vacation time at the play group, which means the little boy, when not up to any nefarious activities, is hanging around the kitchen, making puppy eyes at me, saying "Mummy, I want something to eat", which is not entirely a bad thing. He likes to eat most (if not all) the stuff I make, showers m

Ingredients
  

  • 1/2 cup all purpose flour (maida)
  • 1/2 cup whole wheat flour (atta)
  • 150 grams cheddar cheese cheese or Amul cubes , grated . of 3
  • 1 tsp baking powder .
  • 1/2 tsp salt .
  • 1/3 cup tomatoes rd sun dried .
  • 10 black olives , chopped .
  • 10 - 12 sage fresh leaves , finely chopped (or any other fresh herbs like basil or thyme).
  • 1 tsp basil dried .
  • 1 tsp oregano dried .
  • 2 tbsps flaxseed meal .
  • 1/4 cup water hot .
  • 2 tbsps olive oil .
  • 1 tbsp salted butter basil + pinch of crushed dried .

Instructions
 

  • Preheat the oven at 200C [Start oven, take temp dial to 200 and time dial to 10 minutes. At the end of 10 minutes, the oven is preheated. You will have to then set the timer as per the baking time, which is around 10 minutes here.
  • Line a 12 cup muffin tin with paper liners or use individual silicone cupcake moulds, that will fit in a smaller oven.
  • Mix all dry ingredients in a large bowl with a fork.
  • In a measuring jug or another bowl, whisk the flaxseed meal with hot water and olive oil till frothy. Add enough water to this to make a total of one cup (which is why doing this is a measuring jug is easier).
  • Add this to the dry ingredients and stir gently with a fork to bring ingredients together. Too much beating or vigourous mixing will result in hard muffins.
  • [You can use egg instead of the above flaxseed-hot water. Beat 1 egg, add oil and add enough water at room temperature to make one cup and proceed with the recipe.
  • Using a spoon, evenly distribute batter between 9 or 12 muffins cups.
  • Bake for 10-12 minutes at 200C until a skewer comes out clean.
  • Melt the butter in a small microwave safe bowl for 20 seconds. Add the basil to it. Brush this on the muffin tops once they are out of the oven. Not only does this add a buttery flavour but also helps them keep moist. This is a neat trick to add that buttery taste without using any butter in the baking.

Notes

Notes:
You could even bake these in a mini muffin tray to yield 20-24 bite sized muffins for a tea party.
Feel free to change the favours - use thick pizza sauce, more fresh herbs and mozzarella cheese to make Pizza flavoured muffins. Grated carrot, pepper and cheddar is a lovely combination as well. Meat eaters can add crisped bacon bits to the batter. The options are quite endless.
Not just for kids, these muffins that are ready in a jiffy are the perfect accompaniment to a soup for a light meal, even for adults. You could make them spicier with chopped pickled jalapeños, or chopped greeen chillies and ground black pepper. Make a couple of batches and freeze / refrigerate them for breakfast on the go, for a weekday.
Shopping Guide:
Ready ground flaxseed is available in most stores in Bangalore. I buy mine from Nilgiri's or Town Essentials - and refrigerate it as it can go rancid quickly.