• 2 packets peppy tomato Masala oats
  • 3/4 cup sweet corn kernels {fresh or frozen}
  • 3/4 cup fresh basil leaves {or steamed chopped spinach}
  • 2 tablespoon ground flaxseed + 6 tablespoon water
  • 1 cup cheddar cheese lightly packed, grated
  • 2 tablespoon yogurt
  • 1 teaspoon minced garlic
  • 1/2 teaspoon organic red chili flakes (optional)
  • 1/4 teaspoon soda bicarbonate

How to make Breakfast Savoury Muffins with  Masala Oats
  • Preheat the oven to 170 C. Grease a muffin tin, or line it with liners
  • Pulse the sweet corn kernels, flax seed mix, yogurt and fresh basil in the food processor for 30 seconds so they get coarsely ground. Do not add any water while blending
  • Mix the  masala oats with the soda in a dry bowl first and then add to the food processor bowl and pulse once again till everything is mixed to make a thick batter
  • Transfer to a bowl. It will be a barely flowing batter, more like tacky dough
  • Gently fold in the cheese and ladle 1.5 heaped tablespoon in each of the muffin liners arranged in the muffin tray
  • Bake for 20-25 minutes or till the surface of the muffins feel firm to touch, and a tester comes out dry
  • Serve hot, warm or at room Temperature.

Note: For fluffier muffins, you can substitute the flaxseed with 2 eggs. In this case, fill the muffin cup only half

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