Savoury corn muffins
I just love “makki ki roti” and sarson ka saag with a big dollop of home made butter , but honestly I still need a lot of practice to make those beautiful and delicious rotis. My aunt makes them to perfection and it’s a visual treat just to see her handle the dough between her palms and slowly and dexterously shape into a roti and then cook it on a tava.
But this post is about muffins , so lets not divert from the topic. When I want to enjoy cornmeal I make savoury muffins which I am good at and enjoy them with some cheese spread and hot and chilly maggi sauce. You could do the same…just follow the simple recipe.
Ingredients:
1. 125 grams all purpose flour
2. 100 grams cornmeal ( makki ka atta, the regular chakki flour will do)
3. 1 tablespoon baking powder
4. ¼ teaspoon baking soda
5. 1 tablespoon kasoori methi powder
6. ¼ teaspoon turmeric powder
7. 1 teaspoon Kashmiri red chilli powder and one fourth teaspoon black pepper powder
8. 3 tablespoons sugar
9. 1 teaspoon salt
10. 100 grams butter
11. 1 cup water mixed with one fourth cup not too thick yogurt and whisked into a thin buttermilk
12. One large egg
13. One medium green bell pepper diced fine
14. ¼ cup frozen corn
Method:
1. Place all the dry ingredints from 1 to 9 into a bowl and mix them well.
2. Whisk the softened butter , egg and the buttermilk and pour into the dry ingredients.
3. Mix well with a whisk till well mixed.
4. Fold in the capsicum and corn at room temperature .
5. Spoon into the prepared muffin tins , the batter will be sticky and lumpy, makes about twelve.
6. Bake at 200 ° c for 25 minutes.
7. Best enjoyed warm and with some cheese spread , spicy sauce and a cup of sweet tea.
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