A savory atta (wholewheat) muffin with a hint of Indian spices and a bunch of vegetables that makes an excellent all-in breakfast bite. Great for picnics too! No additional condiments needed! —Shuchi
unsalted butter, room temperature
1 1/2 cups
atta (indian wholewheat flour)
buttermilk (or 1/2 cup milk + 1/4 cup yogurt)
hard cheese like cheddar, gouda (I used a jalapeno cheddar)
red onion, finely chopped
red pepper, finely chopped
baby spinach, washed and roughly chopped
cilantro, finely chopped (with stalk)
paprika or red chili powder
In This Recipe
Take 1 tablespoon of the butter and heat on a non stick pan. Add the onions and red peppers, along with a pinch of salt, and cook till they begin to get tender. Add the remaining spices, spinach and cilantro and cook just till the leaves wilt. Turn off heat and cool the mixture.
Heat oven to 400F and grease/line 8 muffin cups and keep aside.
Mix the atta (flour), salt, sugar and baking powder. Keep aside.
Beat the remaining butter and the eggs. Stir in the buttermilk and mix well.
Now add the dry mix to the wet, and slowly fold. Do not overmix!
Finally stir in the cheese and the veggie mixture and give it one last mix.
Scoop the batter into the muffin pan with an ice cream scoop (it'll be thick and sticky)
Bake for 16-20 mins till a toothpick comes out clean. I also give it a 2-3 min high broil in the end to really crisp up the tops!