I have a full time 9 to 5 job and I reserve minimum effort for breakfast as I am a zombie in the morning.
Yes…as all my friends and family know I am anything but a morning person. Whenever there has been any such situation in which I am required to get up very early mysteriously I have been spared. I guess there is a lot of power in prayers!
Now, this healthy, savory, veggie-filled whole-wheat muffin can be made at any time of the day but somehow in my head, I was hell-bent on making it for breakfast! I pinned an egg-white and veggie healthy muffin on my recipe board for the past one year but never got around to making it.
So in my December baking spree, I decided I have to make something savory and remembered the egg white muffin recipe. To make the muffins more filling I have recreated the recipe in my way. It is a very easy recipe and other than the chopping part it takes only 10 minutes to put together. Yes! You heard me right I did say 10 minutes!
As luck would have it, my helper, Pinky was late that day and we got up late. I was running around like a headless chicken but the night before I had washed the vegetables and kept them ready to be chopped in the morning which helped a lot.
So after having our daily dose of seasonal fruits, I got together all the ingredients and my hubby was sweet enough to chop the veggies into perfectly immaculate little pieces!
To be honest I have made very few savory baked items and I was very nervous about the outcome.
So after putting the muffins into the oven for the baking fairies to perform their magic, I rushed to take my bath and get ready for office. After 25 minutes when I came into the kitchen, I found these golden muffins dotted with a rainbow of colored veggies waiting patiently in the oven to be gobbled up.
Frankly, these muffins are superbly filling, yummy, tasty, healthy and as a bonus look absolutely perfect. I am already thinking of ways in which I can change the ingredients and make a wide variety of savory breakfast muffins. They taste good by themselves or you can try some ketchup on the side as well.
Preparation time: 15 minutes**
Baking Time: 25 minutes**
- 1 cup Whole-wheat Flour (100gm)
- ¼ cup flax seed powder (25 gm)
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 2 Egg white + 1 whole Egg
- Melted Butter 100 gm (equivalent to a ¾ cup of butter cubes)
- Skimmed Milk 1/4 cup
- Spinach (8 to 9 leaves), Red Bell Pepper (1/4), Yellow Bell Pepper (1/4), Green Onion, Onion (1), Coriander Leaves (to taste).
- Salt and Pepper to taste
- Mixing Bowls, mixing spoons, cake mould/tin, hand whisk/electric whisk.
- Muffin mould and paper muffin cups.
- Oil/melted butter for greasing the muffin cups.
• I started by washing the veggies the night before and keeping them ready to be chopped in the morning.
• Then keep all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
• Chop all the veggies i.e spinach, bell peppers, onion, green onion and coriander leaves into small pieces.
• Line the muffin mould with paper liners and grease them.
• Mix the whole-wheat flour with the flaxseed powder, salt, pepper, baking powder and baking soda.
• Melt the butter.
• Beat the egg whites and egg with a handheld mixer till light and frothy.
• Add in the skimmed milk, butter and keep on mixing.
• Pre-heat the oven at 180C.
• Then when the egg mixture is frothy add in the flour mix and fold in with a spatula.
• Mix in the chopped vegetables.
• The mixture will not be pourable.
• With the help of a spoon put the batter into the muffin moulds
• Put the muffins into the preheated oven to bake for 25 minutes.
• After 25 minutes check the center of one of the muffins with a tooth pick. If it comes out clean then the muffins are done.
• Your yummy, healthy, veggie muffins are ready to be gorged as a special treat for breakfast!
- **All ovens are unique the timing might vary accordingly. In this recipe, the vegetables tend to impart some moisture to the batter while the baking is going on. So feel free to adjust the timing according to your ovens nature.
- If you want you can add in some grated cheese to the batter but even without cheese, these muffins turn out pretty scrumptious.
- The quantities that I have mentioned will make around 6 muffins.
- If you have any questions, please feel free to ask me anything about this recipe in the comments section.