Oscar is a big fan of good flavours and he also loves savoury muffins far more than the sweet version! After planning to do some baking on Sunday, as usual I gave him the free choice of what to bake. Then as usual he wanted to come up with a new take on another recipe, that’s my boy!
He went through the cupboards and then the fridge, salvaging a sorry-looking lonely carrot and a courgette. Then to grab the thought of Indian Muffins after loving the flavour of Pilgrims Choice new pick and mix, Indian spiced cheese, review coming soon! The flavour of the cheese stuck in his mind and although we did not use any cheese in the recipe he wanted that flavour.
So in our fridge was just enough curry paste and he chose the spices he liked to go with it. The turmeric he also added, gave the muffins a lovely colour and also adds to the flavour too.
I love to see if you give kids free rein of flavours what they come up with. Oscar has always liked to suggest good combinations and these were a hands down success. “Think curry and naan bread flavour in a muffin” says Oscar! They would go great with Indian Pickles to really set them off and a simple salad, maybe a chunk of cheese or a hard-boiled egg. They would be great for a lunchtime alternative and perfect to take on a picnic too!
So I could have them Oscar made this gluten-free but the recipe will show for both those who can eat gluten and those who can not!
To make these yummy Indian Savoury Muffins you will need:
300g of plain flour
1 teaspoon of baking powder (2 teaspoons if gluten-free and make sure the baking powder is gluten-free)
6 tablespons of sunflower, Rapeseed or olive oil
225ml semi skimmed milk
1/2 teaspoon of salt
2 onions finely chopped
1 carrot peeled and grated using the coarse side of the grater
1 courgette grated using the coarse side of the grater
2 garlic cloves crushed
1 – 2 tablespoon of curry paste of your choice
1 teaspoon of turmeric
1 teaspoon of chilli powder (optional we like it spicy but if you have used a hot curry paste consider using a little less)
1/2 teaspoon of basil
1/4 teaspoon of cinnamon
A good grind of black pepper
A little extra oil to fry the onions, veg, garlic and spices.
- Pre-heat oven to 200ºC.
- Put muffins cases into a muffin pan. You will make about 12 to 16 muffins so you may need 2 pan of cook them in to sessions. If you are using large muffin cases you will make 12.
- Heat your extra oil in a frying pan. Fry the onions until golden brown about 4-5 minutes.
- Add your grated carrot, courgette, crushed garlic and spices (except the curry paste) to the onions and cook for a further 1 minute.
- Add your curry paste cook for another minute.
- Set aside and allow to cool a little.
- Now mix your wet ingredients into a large bowl which are the oil, milk and eggs until they are well combined together.
- In another bowl,sieve your flour and baking powder then stir in the salt.
- Add your dry ingredients to the wet and fold in gently. There may be some lumps, do not worry this is the nature of a muffin mix!
- Fold in your spiced cooked vegetables.
- Divide the mixture equally into the cases, just over 3/4 full.
- Bake for 20-25 minutes or until golden brown and when you put a skewer of knife into the middle it comes out clean.
Leave in the muffin tray for 5 minutes then allow to cool on a cooling rack before eating! You can freeze this muffins.
I have linked Oscar’s recipe up to Honest Mum Tasty Tuesday link up this week hosted on the lovely Franglaise Cooking
Filed under: The Kids in the Kitchen