Fluffy savory muffins made with besan, chopped tomato, fresh herbs, and warm spices; baked until golden.
By james
Servings
12
2 cups Besan
2 tsp Baking powder
0.5 tsp Baking soda
0.75 tsp Salt
0.5 tsp Turmeric
1 tsp Cumin
1 tsp Coriander powder
0.5 tsp Black pepper
1 piece Onion
1 piece Tomato
0.25 cup Cilantro
2 tbsp Mint
0.75 cup Plain yogurt
0.25 cup Water
0.25 cup Neutral oil
1 tbsp Lemon juice
Calories
135 kcal
Protein
5g
Carbs
15g
Fat
6g
Fiber
2g
Sugar
3g
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Prep
1. Heat the oven to 190°C and prepare a muffin tin.
Batter
2. Whisk the besan, baking powder, baking soda, salt, turmeric, cumin, coriander powder, and black pepper in a large bowl.
3. In another bowl, whisk the yogurt, water, oil, and lemon juice until smooth, then stir in the onion, tomato, cilantro, and mint.
1 piece Onion,
1 piece Tomato,
0.2 cup Cilantro,
2 tbsp Mint,
0.8 cup Plain yogurt,
0.2 cup Water,
0.2 cup Neutral oil,
1 tbsp Lemon juice
4. Fold the wet mixture into the dry ingredients until just combined, then rest the batter briefly so it thickens. If needed, loosen it with a little water.
0.2 cup Water
Bake
5. Divide the batter among the muffin cups and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
Serve
6. Cool in the pan for 5 minutes, then transfer to a rack and serve warm.
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By james