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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 medium muffins
Ingredients Method Notes

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

Method
 

  1. 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).
  2. In a bowl, mix all the dry ingredients with a whisk. Keep aside.
  3. In another bowl, mix the grated carrot, paneer, herbs, vegetable oil, vinegar and yogurt - until they are well combined.
  4. Make a well and add the dry ingredients. Stir gently to mix through. Do not over mix, any small lumps can be left alone.
  5. If you think the mix is too dry, add water 1 tbsp at a time, until it is of the right consistency.
  6. Divide the batter into 6 cupcake molds. Top with a little grated cheese and walnut bits.
  7. 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.
  8. Place the filled molds in the airfryer basket. Close it in and bake at 180°C for 7 minutes or so.
  9. 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.