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Carrot Corn Coriander Muffin

Course Breakfast
By Cook Method Microwave
Dish Type Baked Snacks
Author Srivalli

Ingredients

  • 1 cup All purpose flour / Maida
  • 3/4 cup Carrots grated
  • 1 cup Corn Kernels
  • 1/2 cup Coriander fresh, finely chopped
  • 1 tsp Pepper Powder
  • 1 tsp Baking powder
  • 1/2 tsp Cooking Soda
  • 1/2 tsp Salt
  • 1 tbsp Curds / Yogurt
  • 1/2 cup Tomatoes puree
  • 3/4 cup Milk
  • 1 tbsp Olive oil

Instructions

Preparation

  • If using Microwave mode, grease or line the silicone Muffin tray. If using convectional baking mode, grease or line your muffin baking tray. Pre-Heat the oven at 185 degree C.

Method to prepare

  • Grate the Carrots, add to the flour along with baking powder, cooking soda, salt, pepper.
  • Add in the tomato puree, corns and milk. combine everything well. then add the coriander leaves, curds.
  • Finally add the olive oil.

Microwave Mode

  • Pour a spoon of batter into the silicone cups.
  • Microwave for 3 minutes. Allow it to cool before removing.

Convectional Baking

  • Pour the batter into the non stick muffin tray.
  • Bake for 18 minutes at 185 degree C. Then allow it to cool down over the rack.
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