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Before you jump to Restaurent Style Muffins recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.
Wholesome eating helps bring about a feeling of well being. Whenever we eat more healthy foods and less of the bad ones we typically feel much better. A salad allows us to feel better than a piece of pizza (physically in any case). Sometimes it’s difficult to find wholesome foods for treats between meals. You can spend several hours at the supermarket searching for the right snack foods to make you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?
If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the early morning. Eating on the run may be healthier with whole grain chips and crackers. Whole grains are generally better than highly processed grains found in white bread.
You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to restaurent style muffins recipe. To cook restaurent style muffins you only need 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Restaurent Style Muffins:
- You need 1 medium Carrot, grated
- Use 1/4 cup (30 g) Frozen Peas
- Prepare 1/4 cup (30 g) Frozen Corn
- Prepare 1 cup (125 g) Cheddar Cheese
- Provide 1 medium zucchini grated
- Provide 1/2 cup Spinach puree(boiled and blended in a mixture)
- Get 1/2 cup milk
- Prepare 1/2 cup thick plain Yoghurt
- Use 1/4 cup Olive Oil
- Take 2 cups (250 g) Plain Wholemeal Flour
- Provide 3 tsp Baking powder
- Take 1/2 cup Grated Paneer to garnish while serving
Steps to make Restaurent Style Muffins:
- Preheat oven to 180 degree C.
- Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables and Squeeze all the juice out.
- Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the spinach purée, cheese, milk, yogurt, olive oil and stir until combined.
- Mix the flour and baking powder together and then slowly add to the wet ingredients.
- Fold in gently, until just combined. - Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 min.
- Please don’t be tempted to over stir the mixture. It should be lumpy, thick and could look messy. And it should only take around 10 strokes with your wooden spoon.
- Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to taste your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
- Ready to serve veggie muffins.
- Decorate with grated Paneer while serving.
- I packed it with homemade Paneer tikka and boiled masala corn for my daughter’s lunch time..
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