Mondays are my no-onion, no-garlic days. I need to constantly think of some innovative recipes for Monday dinners as hubby is not too fond of plain vegetable gravies. Latest addition to my Monday dinner options are these tasty tomato cottage cheese muffins. Don’t they look really inviting? My little toddler loved them too :).
I think they can serve as an excellent tiffin box option (some more tiffin-box recipes here) – they are very easy to make and the preparation time is minimal. Isn’t that exactly what we need on those busy weekday mornings?
If you like savory muffins, you may also like to try these easy egg muffins ?
Makes : 6 -7 muffins
Preparation Time: 5 minutes
Cooking Time: 20 minutes / 8 minutes (microwave)
Ingredients:
Semolina (Sooji Rava) : 1/2 cup
Tomato : 1 (medium) finely chopped
Butter Milk : 8 tbsp
Water : 1/2 cup
Corn Kernels : 1/4 cup
Cottage Cheese (Paneer) : 1/4 cup (grated)
Chilli Powder : 1/2 tsp
Baking Soda : 1/4 tsp (little less than 1/4 tsp)
Coriander Leaves : 1 tbsp (finely chopped)
Salt : as per taste
Cottage Cheese (Paneer): for garnishing (optional)
Method of Preparation:
- Dry roast semolina. I kept it in microwave safe dish for 1.5 min, tossing once in between.
- Add all the other ingredients to the roasted semolina and mix well.
- Spoon this mixture in greased muffin moulds and bake at 180 degrees for around 20 minutes – basically till a skewer inserted comes out clean.
You can also microwave them for 6-8 minutes.
Serve with tomato sauce. ?
