Being overweight increases the chances of developing type 2 diabetes. So these veggie muffins are an attempt to come up with low calorie healthy and delicious snacks. An attempt to keep us away from junk food loaded with sugar and fat. It is a perfect snack with pudina chutney for our evenings. These with a cup of low-fat milk (150ml) can also be an excellent post-workout snack.
Prep time: 10 mins
Cooking time: 15 mins
Recommended portion size: 1serve- 2 muffins
|Whole wheat flour||120g, 1 cup|
|Olive oil||15ml, 1 tbsp.|
|Cucumber, grated||100g, ¾ cup|
|Carrot, grated||50g, ½ cup|
|Fresh Spinach, chopped||30g, 1 cup|
|Red chilli powder||1/2 tsp|
|Low fat curds||30ml, 2 tbsp.|
|Tomato Puree, homemade, no added salt||75ml, 1/3 cup|
|Baking powder||3/4 tsp.|
|Baking soda||½ tsp.|
Preheat the microwave oven in convection mode at 180 degrees Celsius.
Line or grease a muffin tray. Set aside.
In a bowl, add whole wheat flour, red chili powder, dried herbs, baking powder, and baking soda. Mix well.
Stir in the olive oil, vegetables, curd, tomato puree, and water into the bowl. Mix well till everything combined properly. Make sure to drain water from shredded vegetables.
Tip: Save the water from the vegetables and use it in gravies or sauces. – don’t throw away all that good as it is loaded with micronutrients!
Pour the batter into the greased muffin moulds and place them in the preheated oven at 180 degrees Celsius for 10 – 20 minutes or until golden and a wooden pick comes out clean.
Once done, serve it hot.
Nutritive value /serve