You wonder what it is? Well, I would have called it Garbage Muffins but that might be repulsive for many and thus I am calling it this.
You again wonder what that is? Well, I could simply call it Vegetable muffins or what it is here – Cabbage Carrot Muffins but then that undermines what a bucket recipe this is…and that’s exactly where this term came from! I was trying to find a recipe for muffins which could help me use up some of the veggies sitting in my fridge and for the lack of any good reviewed one, I came up with a combination of few while accomodating for what I had available plus what I wanted to cut upon.
I was actually surprised by how good they turned out to be. The moment I had the first one, I wanted to write it down here….for I might just forget what I did with them. I definitely wanted to have it in my recipe book. I am skipping to the recipe directly, but trust me when I say you got to try this.
The idea is to have 3 cups veggies for the given set. Feel free to scale up or down. Veggies you could use as is: Cabbage, Carrots, Radishes, Cauliflower, Green Beans, Bell peppers, Jalapenos (deseeded), green peas, (I can’t think of more right now. I shall edit that later)
Veggies you should use with caution as they have more water content and thus you want to reduce milk if you’re adding that. See notes for more. Zucchini, Cucumber, Onions,
You can add shredded cheese to this. However, somehow I didn’t miss it at all. Add 1/4th to 1/2 cup of cheese – either in the mixture or divided while filling muffin cups (in centre).
- 2 cups flour (I used whole wheat)
- 1 tbsp baking powder
- 1/2 tbsp sugar
- Salt as per taste: substitute it with black salt if you have it.
- Garam masala – 1 tsp
- Red chilli powder – 1/2 tsp or as per taste
- Chopped Garlic ginger or paste – 2 tbsp
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1/2 cup chopped spring onion
- Sesame seeds – 1 tbsp (optional)
- 2 jumbo eggs or 3 large eggs
- Melted butter – 4 tbsp
- 1.25 cup milk
- Preheat oven to 400 F. Mix all the dry ingredients (Mix 1). Add veggies and play with mixture to mix (Mix 2).
- Mix all the wet ingredients (Mix 3) while whipping the eggs. Mix the two and let it rest for a couple of minutes. The end result should be pasty. If it is too runny, add a little flour. If it is too dry, add a little milk.
- Divide the batter into muffin cups. If you are not using paper muffin liner, spray or spread a little oil/butter. This should give you 14 big muffins. Don’t overfill. Keep it up to 75% of the cup.
- Bake for 20 minutes. It is done when a toothpick comes out clean. Let this rest at the counter top for 5 minutes.
- You can store this in an airtight container at room temperature for a day, in fridge for up to 5 days. While reheating in microwave, cover it with a damp paper towel or kitchen towel. 20 seconds in full power is good enough.
These make excellent breakfast on-the-g0 or evening snack item.