September 21, 2008
Savoury Carrot Coriander muffins
Sweet... chocolaty... fruity... can one imagine beyond that about a humble muffin?
In fact, muffins and sweet are the only two words I thought would/should/can/will go together... until the inevitable happened.
Being a foodie, I can't afford to be closed to the idea of change, can I?
You might call this my debutante effort... the first time I baked a set of savoury muffins. I was at first weirded out by the fact that muffins could be savoury until I came across Lakshmi's recipe at her blog. It was simple and doable, with carrots and coriander which I happen to like to work with a lot. There are some variations from the original recipe, as in, I have used whole wheat pastry flour in place of all-purpose flour, which does change the texture a bit, and in my excitement as to how the muffins would turn out, I missed adding the yogurt which was one of the ingredients.
Nevertheless, the muffins turned out nicely, wonder if the yogurt would have made it softer and better. Will find out the next time around. But I have not missed that in my recipe below, so people who decide to try it out, don't miss it out like me.
Nutmeg is an additional spice I used for the sake of aroma and flavor. It is just one of those spices, that makes everything better including these muffins.
Savoury Carrot Coriander muffins
Whole wheat pastry flour - 1 cup
Carrots - 1 cup grated finely
Coriander - 1/2 cup chopped
Nutmeg - A pinch or two, freshly grated
Freshly ground black pepper - 1 tsp
Plain yogurt - 1 tbsp
Tomatoes - 1/2 cup pureed
Skim milk - 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - To taste
Olive Oil - 1 tbsp
Preheat oven to 375F.
Mix the whole wheat pastry flour, nutmeg, baking soda, baking powder, pepper and salt together.
Add the oil, tomato puree and milk and mix just until incorporated. Do not over mix.
Add yogurt and mix.
With a spatula, slowly mix in the coriander and carrots.
Spoon batter into a greased muffin tin up to 3/4ths of the way up.
Bake for about 20-30 minutes or until golden brown on top. I would keep checking after 15 minutes just to make sure. Try not to open the oven door while baking.
Allow to cool and enjoy your savory muffins with or without your favorite chutney drizzled on top.
Baked off for Ruth's Bookmarked event
and Siri's Herb Mania - Cilantro/Coriander event
Pavani has tagged me for "Six spectacular quirks about me"
Rules of this tag are:
1. Link back to the person who tagged you.
2. Mention the rules on your blog.
3. Tell about 6 unspectacular quirks of yours.
4. Tag 6 following bloggers by linking them.
5. Leave a comment on each of the tagged blogger’s blogs letting them know they’ve been tagged.
Being a quirk who happens to write a food blog, I am going to list those related to food for now.
* As though me eating weird/bad food wasn't enough, I generously offer it to the person sitting next to me. "Here try this, it tastes weird!!!" Oh yeah, and I have that face when I say it...
* I got to check my blog every now and then to see if it is hale and healthy.
* Like to cook in a spanking clean kitchen every single time. Sometimes I end up more time cleaning than cooking.
* I fantasize myself drinking a "cup of coffee".
Fantasize because... I don't drink coffee or tea or any kind of hot beverage. Somehow the "cup of coffee" doesn't appeal as much in reality.
* I discard tomatoes from a sandwich/burger everytime I eat one.
* I cook some mean dishes which turn out the best when I am angry or upset over something.
Now that I have bared my soul, the six people I tag are: