Inspired by a post in Home Bakers Guild for a contest and my earlier browse through the blog from Tadka Pasta I decided to bake this healthy muffin with tweaks to suit my need. The vibrant color from the tomatoes with chillies to contrast and flavored with bell pepper gives it an inviting appearence.
A wholesome and healthy breakfast of two of these muffins baked the previous day, warmed in micro on a particularly busy morning, is good to keep one going till lunch time. Egg substituted by flax seed powder as a binder makes it quite a healthy bake, and for those who are not fond of corn meal or find it difficult to procure it in the market, wheat grit should serve as a good substitute. As I used equal measures of corn meal and all purpose flour, the muffins were soft but quite spongy.
Makes 8 large muffins
To line the bottom of the muffin cups
Finely diced tomatoes 1 cup (2 large tomatoes should work. Ensure they are firm)
Finely diced large green chilies (deseeded) 1 tsp
Corn meal 1 cup
All purpose flour 1 cup
Salt 1 tsp
Red chill powder 1 tsp
Baking powder 1½ tsp
Baking soda ½ tsp
Cumin powder 1 tsp
Black pepper powder ½ tsp (optional)
For the wet mix
Yogurt 1 cup
Cheddar cheese ½ cup
Melted butter 3 tbsp (app ¼ cup)
Fresh Corn kernels ½ cup (frozen corn can also be thawed and used)
Diced green bell pepper ¼ cup
Flax seed powder in water 1½ tbsp
Water or milk ¼ cup
- Take the flax seed powder in a in a small bowl or cup and add 3 table spoons of water. Whisk well with a spoon or fork till it starts thickening. Leave the mix in the fridge for cooling for 15 minutes to 30 minutes. This process helps in giving a moist texture to the muffins.
- Grease the cups of the muffin pan and line them with the diced tomatoes and chilli and keep them ready.
- Set the oven at 180°C and preheat for 10 minutes to reach the baking temperature.
- Transfer the dry ingredients to a large bowl and mix well with a spatula.
- Take the ingredients mentioned under wet mix in another bowl except the corn and bell pepper. Add the flax mix from the fridge and whisk to get a smooth paste. Pour the mix into the bowl with dry ingredients and fold in gently. Add the corn and bell pepper and fold into the batter.
- Ladle out the batter into the muffin cups up to two-thirds level and bake for 25 to 30 minutes. Do a tooth-pick to ensure it is baked well. Leave in the oven for anther 5 minutes to rest.
- Detach the muffins from the tray with a thin wooden spatula (ice cream stick ideal) and invert on a wire tray to cool down.
- Eat hot or store in an airtight box for breakfast 🙂
- If you do not like the granular texture (actually it gives a lovely feel) you can make the corn grit less coarse by blitzing for a few seconds.
- Ensure that you remove the muffins from the pan before it cools down totally to avoid the tomatoes from getting moist and soggy.
- You can substitute corn kernels with fresh green peas for variation in taste.
- Adding fresh coriander leaves will add loads of flavor. For those who like a bit of experiment try flavoring with kasuri methi!
- If you like it as bread loaf bake in a bread loaf tin and enjoy!