Tangy Oats Breakfast muffins | Eggless | Healthy
These Quaker Oats make the best healthy breakfast muffins. These eggless breakfast muffins are spicy, delicious, and tangy, taste best.
Servings: 6 muffins
Ingredients
- 200 ml Buttermilk
- 2 tbsp Unroasted Semolina
- 70 gm Quaker Oats Flavor Mix
- 60 gm Sautéed Onion
- 2 tbsp Boiled Peas
- 1 tbsp Finely Chopped Carrot
- 1/2 tbsp Tangy Tomato Flavour (Quaker)
- 1/2 tbsp Home Style Masala Mix (Quaker)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Olive Oil
- 1/2 tsp Salt
Instructions
- Add 200 ml buttermilk, 2tbsp semolina, and 70 gm oats.
- Add 60 gm sautéed onion, 2tbsp boiled peas, and 1 tbsp finely chopped carrot.
- Now add 2 tbsp olive oil.
- Mix everything and let the mixture rest for 10 minutes.
- After 10 minutes of resting, check the consistency of the batter.
- Now add ½ tbsp of home-style masala mix and ½ tbsp tangy tomato flavors.
- Add ½ tsp baking powder and½ tsp baking soda along with ½ tsp salt to the batter.
- Mix everything and the batter is ready.
- Fill each muffin mold with prepared batter up to 3/4th.
- Bake these in a preheated oven at 180 C for 20 minutes.
- After 20 minutes of baking, do the toothpick test.
- Let the muffins rest in the mold for 5-10 minutes and then unmould to serve.
Video
Notes
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
- To make buttermilk, whisk 80 gm curd with 120 ml water. And the buttermilk is ready.