Savoury muffins

When I was little, I never liked chocolate, desserts or basically anything sweet. Ice-creams were about as far as I could go. I know some of you may think I'm crazy, but hey, that's me. My Ma loves chocolate and all the sweet treats I got as a kid went straight to her.
Even now, though I have started eating more chocolate-y desserts, I really can't handle too much of it. I almost always need something salty / spicy to kill the sweet taste in my mouth ! TH and my son can have a dessert for dinner, thats how much they like it, so all the sweet stuff is made for them.



When I came across these savoury muffins a while back, it obviously had me very interested. Baking in those muffin pans and not having a sweet taste in your mouth. Bingo ! I have tried various combination, and its an easily adaptable recipe, you can put in whatever you think works well.
I like the crunchiness of corn and so I almost always land up using it in these savoury muffins. Cheese with capsicum or spring onions make a nice combination. This time I had a small piece of cottage cheese which also went in. Makes for a nice breakfast.



Savoury muffins
(I used a mini muffin pan and this recipe makes about 24 mini muffins)

What you need -

1.5 cups maida / APF
1 tsp baking powder
1/2 tsp baking soda
1 cup milk
2 tbsp butter
1 egg (Can be avoided - use a little more milk instead)
1/2 cup sweet corn kernels
4-5 spring onion stalks
1/4 cup chopped cottage cheese / paneer
salt and ground pepper
1 tsp red chilli flakes
1/4 cup grated cheese

What you do with it -

Pre heat the oven to 180 C / 350 F
Sieve the flour with the baking powder and set aside
Add the egg into the milk and whisk
Allow the butter to come down to room temperature and then add to the milk
Add the corn kernels and chopped spring onions
Add the chopped paneer pieces, salt, pepper and red chilli flakes
Add baking soda to the flour and then combine all the wet ingredients
Mix to combine. Add a little more milk if the dough is too thick
Pour into muffin moulds (I used a mini muffins pan)
Bake for about 15 mins. Allow to cool for 5 mins and serve
I served these with a sweet chilli sauce