I haven’t made a whole lot of savoury muffins till now but I understand the allure they hold.Healthier twin to the sweeter muffin, made with cheese, high on protien,easy to just grab and go! Before I started making this I used to laboriously make Quiches instead but this muffin is right up my alley.Its a one bowl bake fool proof recipe!It’s a great base savoury muffin recipe that can be tweaked to no end!
These Eggless Cheese Muffins are a great make ahead snack and breakfast option.I also love carrying these while travelling cause I don’t need to wreck my brains over the nutrient content of store bought stuff.I could totally see these in cute little tiffin boxes when my baby boy goes to school!
It’s made with Semolina or Sooji/Rawa and not with Maida or Refined Flour which makes it definitely more healthy.Sooji is less processed than flour which means it has more nutrients intact and also has higher fibre content.Using Semolina also gives the muffin a great crumb.I have used the thinner version of rava here, what we typically make halva and Kesari with.
Also also!The Muffin has no sugar cause it’s Savoury(silly!) so you get to save on the empty sugar calories too.
This is a child friendly and baby friendly recipe.I omitted the salt in the recipe when I gave it to my 10 month old and I can’t tell you how happy I was that he actually ate some of it instead of flinging it like a monkey.So thats a win!!
But the best part is yet to come.It doesn’t have eggs and is made from the humble homemade Curd/yogurt.So its almost a baked version of Cheesy Rawa Idly.
I have used regular Cheddar Cheese instead of the processed cheese.I somehow have my doubts on the ingredients of processed cheese especially since I read somewhere(random I know) that processed cheese has more than 40% of non milk ingredients. Whhhat! I know!
What are the variants of this Healthy Cheese Muffins?
You can make these with any vegetables you would like.This recipe will work great with peas, sweetcorn,spring onions, beans,beetroot and spinach too.
You can also add a nice rava idly inspired tadka(tempering) with oil, mustard seeds, curry leaves and some cut coriander.I am wondering if a generous spoon of chutney would enhance the flavour even more.
To make a non vegetarian version of this add cooked chicken or bits of boiled egg or bacon to the batter before pouring it in the muffin cups.
Is this a Breakfast Muffin?
I wouldn’t pigeon hole it in the breakfast category because I can have these at any given time of the day.These would definitely work great for a quick grab and go breakfast but are also a great pre work out snack.Its also a great food to carry at picnics cause its super handy and easy to pack which also makes it a great tiffin box option for kids.
Can I Make these Healthy Cheese Muffins into a Cake instead?
Yes,this can definitely in a cake pan but the time it takes to bake will depend on how big and deep the pan is.Usually a cake takes upwards of 30 minutes and for any recipe that you are improving or changing, you should monitor the oven every 15 minutes to see if you are over or undertaking it.
Serves: 8 muffins
- 1 cup Semolina
- ¾ cup Curd/Yogurt
- ½ Cup Water
- ½ tsp Baking Soda
- ½ cup of mixed vegetables- Peas/Carrots/Spring Onions/Capsicum
- ½ cup Shredded Cheddar Cheese
- Salt to taste
- Preheat the oven at 180 degrees.
- Add the curd and water to the Semolina.
- Mix in the salt, grated cheese and vegetables.
- Prepare the Muffin pan with the muffin cups.
- Add the Baking Soda to the semolina mix.Using a spatula mix it well.
- Scoop in the mix into prepared muffin cups.Garnish with grated cheese.
- Bake at 180 degrees for 20-22 minutes.