Savory Semolina Muffins

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These savory semolina muffins are packed with the goodness of vegetables and oatmeal. These eggless muffins are perfect for breakfast or lunch box!

I am not quite a big fan of eggless baking, but I have been exploring it lately. I have figured out some substitutes for egg in baking. You can actually substitute egg with yogurt or mashed ripe banana if you want to bake without eggs. For this recipe I have used yogurt – thick yogurt instead of eggs. This is the first time I made savory semolina muffins so it was one of those experimental baking!

Recipe Idea

Now this experiment is entirely not my own. Sonia Gupta from Sonlicious is a fab home baker. I came across one of her FB post where she shared the recipe of a semolina cake with vegetables. I decided to take the experiment further and made a semolina and oatmeal savory muffin. This one was made mostly to suit the taste of my 1 year old Bluey, (who turned 14 months today BTW, and I baked a cake for him – recipe will be up on Friday), so I have skipped all sorts of spice. These have healthy vegetables in them and are topped with oregano.

Getting started

I decided to add some oats to the recipe to make it even wholesome. Oats is wonderful for your general health. I started off with dry roasting ½ cup of semolina & ½ a cup of rolled oats (plain simple Quaker Instant Oats) in a pan. Transfered them to a mixing bowl and to that I added a teaspoon of baking soda and a pinch of salt.

 To this dry mixture I added ½ cup of thick yogurt and half a cup of water (at room temperature). This will be the base of the savory semolina muffins. The batter won’t be runny or too thick. Leave it aside and let it rest for 15 minutes.

While the batter rests make prepare the vegetables that will go into our savory muffins. I am using some sweet corns, some grated carrots and some finely chopped French beans for the filling. You can go ahead and add any vegetable of your choice – like grated potatoes, peas, even mushrooms.

In a skillet heat a tablespoon of olive oil and temper it with a pinch each of cumin seeds and mustard seeds. Add come finely chopped onions and fry them till they are translucent. Add in the vegetables and sauté them. Add cumin powder, seasoning. Turn off heat once the vegetables are cooked.

Add these sautéed vegetables to the semolina and yogurt batter and mix well with a spoon.

Ladle them in a muffin tray which has been lined with paper liners. Sprinkle some oregano on top of the muffins.

Pro Tip: When you order pizza save some oregano and chili flake sachets. I am very fond of the Dominos oregano spice mix. I save them up to use later!

Baking

Place the muffin tray on the middle shelf of your pre-heated oven, which has been pre-heated at 180C/350F. Or if you use your microwave in convection mode then place the tray on the shorter grill stand. Bake them for 20-25 minutes or till they pass the tooth-pick test.

These savory semolina muffins won’t rise and dome up that much. Expect a little rise.

Now tell me how was that for a breakfast option on a weekend? It is going to taste like little baked upma. We had them with our evening tea!

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