Perfect for small eats, lunch boxes, travels for all age groups and it is so good to grab and have on the go, or have while working or have while study break or have while feeling indulgent.
In my opinion, it is one healthy guiltfree, cheesy and feels good snack. This cheesy flavoured muffin stuffed with my daughter’s favourite veggies, like sweet corn and capsicum, added the goodness of millet and unbleached flour. It is one more recipe from my millet calendar project, published in 2018.
The recipe goes like this –
Foxtail millet Rava – 1 cup
Whole wheat flour – 1 cup
Cooking soda – 1 tsp
Garlic salt – 2 tsp
Sugar – 2 Tbl sp
Oregano – 1 Tbl sp (pizza seasoning)
Red chilli flakes – 1 Tbl sp
Curd – 1 cup
Water – ¼ cup (to adjust the consistency)
Vegetable oil – ½ cup
Grated cheese – 2 Tbl sp
Chopped veggies – 1 ½ cup (sweet corn, ½ capsicum, ½ onion)
-Dry roast Rava, cool.
-Mix flour, Rava, chilli flakes and chopped vegetables and cheese.
-In another bowl, beat curd, oil, sugar, salt, oregano, cooking soda and mix until you see bubbles.
-Now pour this liquid over flour and veggie mix. Adjust the consistency by adding water.
-Batter should be little thick but droppable.
-Pour this in a lined cupcake baking tray in a preheated oven for 15 to 20 minutes at 170°C.