Name: Spicy Gluten-Free Vegetable Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 12.5 g carrot; 12.5 g tomato; 12.5 g onion; 12.5 g sweet corn; 15 g gram flour; 15 g rice flour; 1.25 g ginger; 0.5 item green chili; 1.25 g baking powder; 22.5 g curd; 2.5 g oil

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Spicy Gluten-Free Vegetable Muffins

Spicy Gluten-Free Vegetable Muffins

A flavorful and spicy take on gluten-free vegetable muffins, packed with unique ingredients.

Source

Ingredients:

12.5
g
carrot
12.5
g
tomato
12.5
g
onion
12.5
g
sweet corn
15
g
gram flour
15
g
rice flour
1.25
g
ginger
0.5
item
green chili
1.25
g
baking powder
22.5
g
curd
2.5
g
oil

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Instructions:

Finely chop the carrot, tomato, onion, and sweet corn. Preheat the oven to 180°C.
In a mixing bowl, combine gram flour, rice flour, salt, and baking powder. Mix well.
Add the chopped vegetables, minced ginger, and finely chopped green chilies to the flour mixture. Mix thoroughly.
Incorporate the curd and mix until combined. Gradually add water until the batter reaches a pancake-like consistency.
Grease a muffin tin with oil. Pour the batter into each mold, filling them about 3/4 full.
Bake in the preheated oven for about 18 minutes or until the tops are golden and a toothpick comes out clean.
Allow to cool for 5 minutes before serving warm.

Nutrition	Per Serving 110 g	Per 100g
Energy	152.9 kcal	139 kcal
Protein	5.9 g	5.4 g
Fibre	3 g	2.7 g
Salt	0 g	0.0 g
Sugar	4.3 g	3.9 g
Carbohydrates	27.2 g	24.7 g
Fat	2.4 g	2.2 g

12.5
g
carrot
12.5
g
tomato
12.5
g
onion
12.5
g
sweet corn
15
g
gram flour
15
g
rice flour
1.25
g
ginger
0.5
item
green chili
1.25
g
baking powder
22.5
g
curd
2.5
g
oil

Finely chop the carrot, tomato, onion, and sweet corn. Preheat the oven to 180°C.

In a mixing bowl, combine gram flour, rice flour, salt, and baking powder. Mix well.

Add the chopped vegetables, minced ginger, and finely chopped green chilies to the flour mixture. Mix thoroughly.

Incorporate the curd and mix until combined. Gradually add water until the batter reaches a pancake-like consistency.

Grease a muffin tin with oil. Pour the batter into each mold, filling them about 3/4 full.

Bake in the preheated oven for about 18 minutes or until the tops are golden and a toothpick comes out clean.

Allow to cool for 5 minutes before serving warm.