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?
![](https://static.wixstatic.com/media/3216c1_21ffd1566c4042af83c31269076e1d89~mv2.jpg/v1/fill/w_147,h_70,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3216c1_21ffd1566c4042af83c31269076e1d89~mv2.jpg)
And alas, although I thought I could never get tired of them, pancakes for breakfast got kinda boring. Even the savory ones.
![](https://static.wixstatic.com/media/3216c1_c0d72f8040a74002927a428953934c7d~mv2.jpg/v1/fill/w_147,h_70,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3216c1_c0d72f8040a74002927a428953934c7d~mv2.jpg)
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.
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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
Course: Breakfast/Brunch
Author: Prachi Marfatia
Servings: 12 muffins
Ingredients
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)
Directions:
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......