Oats muffins are a wholesome breakfast choice or snack. Including oats in your diet is also a great way to lose weight. This recipe derives its flavors from the seasoning and herbs that can be adjusted as per your taste. I've used wheat flour to give a certain denseness to the muffins but you can use all-purpose flour too if you like your muffins really soft.
- oats - 1 cup
- curd - 1 cup
- wheat flour / all purpose flour - 1 cup
- baking soda - 1 tsp.
- eggs - 2 nos.
- vegetables (spring onions, bell peppers, corn, peas) - 1 cup, diced
- olive oil / vegetable oil - 1/4 cup
- cheddar cheese - 1/2 cup
- salt - 1/2 tsp, or as per your taste
- onion - 1 small, finely chopped
- garlic - 8 cloves, minced
- green chillies - 2 nos, finely chopped
Mix the oats and yoghurt and keep overnight in the refrigerator. This can be done 20 mins before baking too.
Preheat the oven to 200 degrees Celsius. Grease a 12-muffin tray.
Mix the dry ingredients together – wheat flour and baking soda.
Mix yoghurt and oats mixture, eggs, oil, salt, seasonings, vegetables and cheese. Combine the dry ingredients and blend well to ensure every ingredient is evenly mixed into the batter. Spoon this batter into the muffin tins and bake for 20 minutes.
Insert a toothpick into a muffin to check for doneness. If it comes out clean, your muffins are ready.
After cooling for a bit, get the muffins out of the tray and put them on the wire rack.
Serve them with a dip, chutney or cream cheese, or have it with coffee.
Mixing the oats with yogurt overnight or for couple of hours, softens the oats.
Bacon tastes great in these muffins.
It can be made in a small Bundt tin also to get the slices instead of muffins.
These muffins taste the best when fresh but if you have the left overs then zapp them in the microwave for 30 seconds OR slice and toast till crispy.