Popular Recipe Restaurent Style Muffins Savory Delicious

Simple recipe ultimate Restaurent Style Muffins easy, bouncy, practical.

12 ingredients, 10 steps, cooking Restaurent Style Muffins

Hi mother, at this time you can prepare recipe Restaurent Style Muffins with 12 ingredients and 10 steps. Below this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Restaurent Style Muffins.

Ingredients all Restaurent Style Muffins

1. Prepare 1 : medium Carrot, grated.
2. You need 1/4 cup (30 g) : Frozen Peas.
3. You need 1/4 cup (30 g) : Frozen Corn.
4. You need 1 cup (125 g) : Cheddar Cheese.
5. You need 1 : medium zucchini grated.
6. Prepare 1/2 cup : Spinach puree(boiled and blended in a mixture).
7. Prepare 1/2 cup : milk.
8. Prepare 1/2 cup : thick plain Yoghurt.
9. Prepare 1/4 cup : Olive Oil.
10. Prepare 2 cups (250 g) : Plain Wholemeal Flour.
11. You need 3 tsp : Baking powder.
12. Prepare 1/2 cup : Grated Paneer to garnish while serving.

If all main ingredients Restaurent Style Muffins it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Restaurent Style Muffins

1. Preheat oven to 180 degree C.
   
2. Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables and Squeeze all the juice out.
   
3. 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.
   
4. Mix the flour and baking powder together and then slowly add to the wet ingredients.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. Ready to serve veggie muffins.
   
9. Decorate with grated Paneer while serving.
   
10. I packed it with homemade Paneer tikka and boiled masala corn for my daughter’s lunch time..
    
11. Finish and Enjoy.

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