Savoury Breakfast Muffins

Ingredients:- ½ cup Refined Flour 3/4 cup Whole Wheat Flour ¼ cup Corn Flour 1 tsp Chilli Flakes 1 tsp Dried Oregano ½ tsp Mixed Herbs 1 tsp Salt ¼ tsp Baking Soda 1 tsp Baking Powder ½ cup Chopped Spinach 1 Grated Carrot Chopped Coriander 2 tsp. Sweet Corn Kernels ½ cup Grated Cheese ½ cup Yogurt 3 tbsp. Vegetable Oil ¼ tsp Vinegar ½ cup Water Method:- Dry:- Take a bowl and add refined flour, whole wheat flour, corn flour, chilli flakes, dried oregano, mixed herbs, salt, baking soda and baking powder to it and mix everything well. Then add the spinach, carrot, coriander, sweet corn kernels and grated cheese. Wet:- Take a bowl and mix yogurt, vegetable oil, vinegar and water in it. Mix it well. Once properly mixed add all this to the dry ingredients. Baking:- Once all the ingredients are properly mixed, fill them in silicon muffin moulds and bake them at 180°C for 20-25 checking on hte muffins after 20 minutes.

Your healthy and nutritious breakfast muffins are ready to be served

Crunchy Oatmeal Cookie

Baking the cookies, frosting the cake, muffins, basics were learnt while doing the service in the LA Iskcon Deity kitchen. All glories goes to the devotees who allowed me to do some service. The original recipe was very simple and made some modifications.

Ingredients

All Purpose flour - 1 cup

Butter - 1/2 cup

Baking soda - 1/2 tsp

Baking Powder - 1/2 tsp

Sugar - 1 cup

vanilla extract - 1tsp

Egg replacer - 1 1/2 tsp

Oats - 1 1/2 cup

Choco chips - 1/4 cup

Raisins - 10 ( optional )

Walnuts - 10 crush into small pieces

Method

Preheat the oven to 400 degree. Mix all the dry ingredients (flour,baking soda, powder, sugar) in a bowl , keep aside. In a separate bowl mix all the liquid ingredients (egg replacer, vanilla essence, butter) and beat it on a medium speed until fluffy. Mix the flour in the butter mixture and beat well. Stir in Oats, Choco chips, Walnuts, Raisins in the mixture. Make into ball shape and drop one by one in the cookie sheet . Bake it for 15 - 20 mins. Remove from oven and cool it before serving.

Note : I use half brown sugar and half white sugar. I often like to replace All Purpose flour with Wheat flour.