Name: Savoury Vegetable Muffins
Total time: 45 min
Yield: 2 servings
Cuisine: Baking
Ingredients: 250g plain flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 tsp black pepper; 1 carrot, grated; 1 courgette, grated; 1 capsicum, chopped small; 100g cheddar, grated; 240ml milk; 1 tsp apple cider vinegar; 90ml sunflower oil; 2 tbsp coriander or parsley, chopped

Question 1

How long does Savoury Vegetable Muffins take?

Accepted Answer

About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

Question 2

What can I use instead of maida in Savoury Vegetable Muffins?

Accepted Answer

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Question 3

Can I make Savoury Vegetable Muffins ahead of time?

Accepted Answer

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Question 4

Is Savoury Vegetable Muffins vegetarian?

Accepted Answer

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Question 5

Do I need an oven for Savoury Vegetable Muffins?

Accepted Answer

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

Question 6

What do you serve with Savoury Vegetable Muffins?

Accepted Answer

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Savoury Vegetable Muffins

Ingredients

Method

Questions people ask about Savoury Vegetable Muffins

More ideas by ingredient

If you liked this