Protein-rich besan muffins with chopped tomato, fresh herbs, and gentle spices, baked into a portable vegetarian breakfast.
By james
Servings
6
1.5 cup Besan
2 tsp Baking powder
0.75 tsp Salt
1 tsp Ground cumin
0.25 tsp Turmeric
0.25 tsp Red chili flakes
2 piece Tomatoes
1 piece Red onion
0.25 cup Fresh cilantro
2 tbsp Fresh mint
1 tbsp Ginger
0.5 cup Plain yogurt
0.5 cup Water
3 tbsp Olive oil
Calories
216 kcal
Protein
9g
Carbs
25g
Fat
9g
Fiber
4g
Sugar
5g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 375°F and lightly oil a 6-cup muffin tin with olive oil. Finely chop the tomatoes, red onion, fresh cilantro, fresh mint, and ginger.
3 tbsp Olive oil
Batter
2. Whisk together the besan, baking powder, salt, ground cumin, turmeric, and red chili flakes in a large bowl.
1.5 cup Besan,
2 tsp Baking powder,
0.8 tsp Salt,
1 tsp Ground cumin,
0.2 tsp Turmeric,
0.2 tsp Red chili flakes
3. In a second bowl, whisk the plain yogurt, water, and remaining olive oil until smooth. Pour into the dry mixture and whisk until no lumps remain.
0.5 cup Plain yogurt,
0.5 cup Water,
3 tbsp Olive oil
4. Fold in the tomatoes, red onion, fresh cilantro, fresh mint, and ginger. Let the batter rest for 5 minutes to hydrate.
2 piece Tomatoes,
1 piece Red onion,
0.2 cup Fresh cilantro,
2 tbsp Fresh mint,
1 tbsp Ginger
Bake
5. Divide the batter evenly among the muffin cups. Bake for 20 to 24 minutes, until the tops are set, lightly golden, and a tester comes out clean.
Serve
6. Cool the muffins in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
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By james