On-The-Go Veggie Cups
Spongy, hearty, and packed with flavor, you won't miss the eggs in this thing!
I love making things in muffin form. It just makes you feel fancy, ya know?
And alas, although I thought I could never get tired of them, pancakes for breakfast got kinda boring. Even the savory ones.
And it wasn't the flavors. Everything was delicious, but some days, you just need that little extra something special. Even if it's virtually the same thing as a chickpea omelette in muffin form- but new and improved of course!
These savory veggie muffins are a perfect grab-and-go breakfast that doesn't sacrifice flavor or nutrition. Protein? Check. Tasty? Check. Striking egg resemblance without the real thing? Check.
Hard to believe, I know. I mean, will you just look at that perfect spongy texture?! That, my friend, is the glory that comes from soaking semolina overnight.
Savory Veggie Muffins
Author: Prachi Marfatia
Servings: 12 muffins
1 cup coarse semolina
1 cup chickpea flour(besan)
2 cups water
1 tsp baking powder
1 tsp kala/sendhu namak aka Himalayan salt (can sub with regular salt in a pinch)
1/2 cup spinach
4-5 mushrooms, chopped
1/2 medium onion, chopped
Additional spices/veggies if you want, like carrots, bell peppers, olives, etc.
1/2 tsp green chili paste(optional)
Mix the chickpea flour, semolina, and water in a large bowl and let sit for 6-8 hours(preferably overnight). Preheat the oven to 350 Add in the onion, baking powder, spinach, olives, mushroom, chili paste, salt, and other add-ins, if using. Grease a 12-muffin tin(or large baking dish, if you prefer) with a couple drops of ghee in each mold. Pour the batter into each tin about 3/4 full. Slide into the oven, bake for 20-25 minutes, until a toothpick or knife inserted into the center comes out clean, and enjoy!
These go great with some salsa, ketchup, or guacamole. If you're up for it, I bet some chopped jalapeno and cheddar cheese would taste amazing......