Carrot And Cheese Muffins – Savory Muffins – Eggless Recipe
This Carrot And Cheese Muffins is a very good after school snack for the kids and is very filling. It is a very simple recipe that takes less than 30 min to make.
Servings: 6 Muffins
- ⅓ cup All-purpose flour
- ¼ cup Whole wheat flour
- ½ teaspoon Baking powder
- a pinch Baking soda
- ½ teaspoon Salt Optional
- 1 medium Carrot Shredded fine
- 1 small Onion Chopped fine
- ¼ teaspoon Garam masala Optional
- ¼ cup Habanero Cheddar cheese Can use any spiced cheese or plain cheddar or paneer – plus a tablespoon more for sprinkling on top
- 1 tbsp. Vegetable oil
- ½ cup Plain yogurt
- 1 teaspoon Vinegar
Heat the oil in a pan and sauté the onions until golden brown. Add the grated carrots and fry for about 2-3 minutes. Add the garam masala and salt (if using) and mix well. Turn off the flame and keep it aside to cool.
Grate the cheese finely and keep it aside. I used a spicy cheddar cheese with habanero. You could use any kind of cheddar cheese or even paneer in the recipe. I would not use mozzarella cheese just because of its stringy nature.
In a bowl whisk the yogurt and add the vinegar to the yogurt and mix.
In a wide bowl, mix the flours, baking powder, and baking soda. Add the cooled vegetable mixture to the flours and also add the whisked yogurt and cheese. Mix gently. If needed add 2 or 3 tablespoon of water to bring the batter to the right consistency. I did not need any water.
Carefully divide the batter into the muffin mold. Top with the reserved cheese.
Preheat the oven to 350 F and bake the muffins for about 20-25 minutes. Remove from the oven and let it cool for about 5 minutes in the mold.
Carefully unmold them and serve the Carrot and Cheese Muffins warm!
Calories: 104kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 275mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1766IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg