Whole wheat and veggie savory muffins are the perfect breakfast or evening snacks option, full of health, goodness and deliciousness!
Some days back when I got a comment from Avanti and Binpin asking for some savory baked recipes, I realized I don’t have much on the blog, though I do a lot of savory baking. This whole wheat and veggie savory muffins is something which I make very often at home.
These are just perfect for weekend breakfasts or even weekend evening snacks, I would say. Whole wheat and vegetables make these muffins super healthy, and they are so delicious to eat. Dip them in some home made salsa or sauce, and you have a great snack to munch along. Savory baking is something I really enjoy doing because most often these baked dishes go off as lunchbox options to school and work. The muffins stay really fresh for a long time, and if you are looking for something hot, then just warm them up a bit in the microwave and dig into them. Another big advantage of baking savory dishes is that you can add in anything you want into it. A little of this and a dash of that, and you have a whole new recipe in hand!
I have realised that I usually just do that. I just put in ingredients and create something new which really appeals the taste buds of everyone in the family. Once you get the basic process of baking correct, it is like an open field. You can just mix match ingredients and bake different dishes to suit your taste. A few savory recipes which I have tried out and really enjoyed include savory semolina cake, whole wheat and oats pesto bread, zucchini, corn and smoked cheese muffins, and ham and cheese muffins! Have you tried any of these yet? I am sure you will love them as much as I do!
Whole Wheat and Veggie Savory Muffins
- 1 and 1/2 cups whole wheat flour
- 1/2 cup maida
- 1/2 cup mozzarella grated
- 1 tsp baking powder
- 1/3 cup olive oil (or any other oil will do too)
- 1 cup milk
- 2 nos egg
- 2 - 3 tsps corriander chopped
- 1 onion medium sized chopped
- 1 carrot grated
- 1/2 capsicum grated
- to taste salt and pepper
- Sift the flour, baking powder, salt and pepper together once.
- Add the cheese, onions, carrots, capsicum and coriander to the above.
- Whisk together oil, milk and eggs till light and frothy.
- Gently fold the flour into the above mixture till just about incorporated.
- Bake in a preheated oven at 150C for about 15-20 minutes till the skewer comes out clean.
- Serve hot with tomato ketchup or green chutney or some homemade salsa.
Srivalli Jetti says
Looks great Mons..will try replacing the eggs as you know..:)
Looks great… My DH is a fan of savoury snacks… I will try this out…
Thanks Monika! Next on the agenda for bfast:)
Umm Mymoonah says
I love this savoury version of muffin, perfect for breakfast.
I heard about the blooging marathon,and I am trying to visit all the blogs participating in this:) I am glad I got here,love this recipe for savory muffins and the fantastic ingredients you have used 🙂 I am adding myself to your list of followers
Interesting snack for the hungry kids bk from school…lemme attempt it today. 😛
I am a big fan of savoury bakes. This looks healthy and delish.
wow..lovely bakes dear…healthy n yummy….
They look very good. Thanks for the entry.
Munchkin's Mom says
Ooh thanks…will try this one next!
Sanjeeta kk says
Thanks for the entry to WWC on Lite Bite. These savory wholewheat muffins looks wholesome and delicious!
yeah I know I think u can safely replace eggs in this one
hope he likes it 🙂
🙂 hope u enjoy the breakfast
its a fav here too 🙂
thank u so much kavita so glad u like them and honored that u will be following the blog
so did u try them uma?
pleasure was mine sanjeeta its a great event
do let me know if u like it
anytime champa its one of my most fav event 🙂
what are maids? thanks in advance for clarifying.
Clicks N Bites says
Can v just use wwf instead of the 1/2 maida
I am not sure. haven’t tried with 100% WW
Hey this makes how many muffins ? And if needed what’s the replacement for egg
Makes 6, havent trie eggless