• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Enhance Your Palate logo

Enhance Your Palate

Healthy Vegetarian Recipes

  • Recipes
    • Appetizers
    • Desserts and Sweets
    • Drinks
    • Soups
    • Entrees
    • Breakfast Recipes
    • Healthy Snacks
    • Meal Planning
      • Vegetarian Dinners Ideas
      • Vegetarian One-Pot Meals
      • Party Menu Ideas
    • All Recipes
  • Shop
    • Healthy Snacks
    • Experiences
    • Kitchen Favorites
    • Cart
    • Checkout
  • Culinary Experience
  • Party Themes
  • About
    • About Rupali
    • Contact
Home » Meal Type » Vegetarian Appetizers » Healthy Breakfast Muffins: Egg Free & Loaded with Veggies

Healthy Breakfast Muffins: Egg Free & Loaded with Veggies

Jump to Recipe Print Recipe

Healthy breakfast muffins are so easy to make and delicious to resist. Presented here is a recipe for egg free breakfast Muffins that are savory and loaded with vegetables. These savory muffins are indeed wholesome without any use of processed flour, sugar or fat. Savory muffins make a great healthy choice for breakfast on the go, to pack for school lunches or for light after school snacks.

Savory muffins can also be steamed in instant pot using egg bites mold. When steamed enjoy them as vegetarian egg-bites. These veggie egg- bites also make a perfect bite size appetizer for any gatherings. To enhance the flavors, serve these semolina veggie egg-bites with green chutney and strawberry chutney.

Veggie egg-bites served as sappetizers.

These vegetable savory muffins or veggie egg-bites are very easy to customize as per your taste. Add your favorite vegetables and seasonings to the base and enjoy.

Healthy Breakfast Muffins

These breakfast muffins are wholesome packed with all kind goodness. Savory Muffins are great way to add vegetables into kids’ diet. These savory muffins are healthy because these are made out of semolina flour and not with processed white flour. This recipe does not require any butter, oil or fat in it. Use of yogurt and cottage cheese make muffins enough moist and rich in protein. Addition of sesame seeds, hemp hearts and pumpkin seeds level them up in protein and as well as in other essential micro nutrients.

Savory Breakfast Muffins
  • Made with the combination of wholesome flours.
  • Loaded with the goodness and fiber of vegetables.
  • Provide good amount of protein
  • Rich in essential micro nutrients
  • Energy booster
  • Low in fat
  • Low in sugar

Is Semolina flour or Suji Healthy?

Semolina or Suji is a course flour that is made from durum wheat. Durum wheat is the hardest species of wheat, which has high protein and gluten content. Semolina flour is a coarsely ground endosperm of durum or similar hard wheat. Suji, or semolina, is one of the healthy grain/flours to incorporate in our diet. Semolina flour is available in coarse, medium, and fine textures.

When compared to all-purpose flour, semolina is more nutritious. It has double the amount of dietary fiber and significantly more protein.  Dietary fiber is what responsible for our healthy digestive system. Semolina flour also provides high concentrations of essential minerals such as potassium, iron, zinc, and phosphorous, as well as certain vitamins.

Role of Sesame seed, Hemp Heart and pumpkin seeds

These little seeds work as nutritional enhancer in the recipe. Seeds are great sources of fibers, and contain healthy fats, plant-based protein, many important vitamins, minerals and antioxidants. Addition of the tiny seeds elevates and offer great health benefits.

  • Hemp hearts are great source of protein, as per the healthline.com 25% of the calories in hemp hearts come from protein. They contain all the essential amino acids making them a complete protein source, which is very rare in plant-based diet. Hemp hearts offer good percentage of dietary fibers, potassium, iron, and Vitamin A and also a source of Omega-3 and -6 fatty acids. In short it is hard to find another food that is so nutrient-dense.
  • Sesame Seeds are tine oil rich seeds  really great for your heart health. Regular consumption of sesame seed can help in reducing high blood pressure, triglycerides, and LDL cholesterol and improves overall heart health. Sesame seeds are also rich source of nutrients like fiber, protein, phosphorus and selenium that support thyroid health. Unhulled sesame seeds are also great of calcium which can help improving bone health. If you are not allergic to sesame seeds addition of these into your diet will help improving overall health.
  • Pumpkin Seeds are second rich source of protein after hemp seeds. Pumpkin seeds are also valued source of dietary fibers, zinc, manganese, phosphorus, copper, magnesium. The magnesium and fiber in pumpkin seeds helps maintain healthy insulin level and can improves the overall lipid profile. This little bundle of goodness also rich source of vitamin E, antioxidants and amino acids. Pumpkin seeds may be small, but packed with full of valuable and healthy nutrients.

How to make Dairy Free Vegan Breakfast Muffins?

The best part about this Savory Breakfast Muffin recipe is though most savory muffins are made using eggs, but this is already egg-free. So, we don’t have to figure out any egg replacer to make them vegan.

This savory muffin recipe does require yogurt and cottage cheese to make them moist. However, to make them vegan and dairy free simply substitute with vegan coconut or cashew yogurt and your favorite vegan cottage cheese.

How to Customize Breakfast Muffins?

This recipe is very easy to customize, just keep experimenting until you find your best combination. Other than Zucchini & Carrot, you can try incorporating cabbage, bell peppers, cauliflower, broccoli, mushroom and caramelized onions, any greens like spinach, kale, spring greens, beetroot for some pink hue, green beans, green peas, green onions just throw whatever is available in your fridge.

For seasonings, experiment with Italian seasoning, everything bagel seasoning, taco seasoning, chili lime, you can even add sun dried tomatoes, olives, just go wild with your imagination, options are limitless.

Tips for perfect Breakfast Muffins:

  • Adjust the spice levels as per your taste, reduce it or simply omit the green chili and red pepper flakes. My kids have good tolerance of spices, since I cook regular spicy food for them as well.
  • Chop all the cilantro stalks as well when adding cilantro. Stalks add so much more flavor compared to just leaves.
  • You can use full fat as well as low fat yogurt and cottage cheese in this recipe. Since, we are not adding any additional fat in this recipe, I prefer to use full fat versions of both.
  • Don’t throw away the whey and juices from yogurt and vegetables they are full of nutrients. Instead adjust and reduce the amount of water needed.
  • Make sure the consistency of final batter is lumpy, thick and kind of messy. Excess liquid may result in sinking the muffins from center.
  • Always preheat the oven before adding baking powder and baking soda to the batter.
  • Lined the muffin tins with either paper muffins or silicon liner. Make sure to oil the liners as well otherwise half of the goodness will get stuck with liners.
  • You can use your choice of mold and use the same batter. Be it regular muffins, mini muffins or cake tin.  The time of baking will change depending upon the individual size. Regular muffins would need at least 28 minutes, mini muffins would be little quicker approximately 20 minutes. If you are baking in cake tin then at least bake for 40 minutes.
  • Different ovens vary in temperatures and might heat up differently. The above given baking time are approximation, do a doneness check with a toothpick or a knife when closer to end of baking time. If the toothpick comes out clean it’s time to cool down the muffins/cake, if not bake for little more time.
  • Cooling themis an important step, or else the muffins would break when trying to take them out from baking tin. Let your muffins cool down completely on a wire rack.
  • If steaming in instant pot make sure to let the water boil before you transfer the egg bites mold to Instant pot. This is very important, failure to do so might result in dense egg bites instead of fluffy and soft.
  • Oil the egg bites mold as well before transferring the batter to mold for easy demolding.
  • When closing the lid make sure the valve is on venting and you have an external timer handy.
  • Steaming is faster cooking method than baking and only needs 15 minutes to cook the batter into egg bites.
  • When Steaming, skip topping them with seeds as steaming makes them soft and soggy.

How to Store Leftover Muffins or Egg-bites?

Before storing your muffins or egg bites, it is important to allow them to properly cool.  Allow your savory muffins to cool in the muffin tray for around 5-7 minutes. When manageable to handle transfer them to cooling rack.  If you leave them in the pan for too long, they might get soggy, you just want them to be firm enough to transfer to a wire rack. Storing the muffins when they are even a little bit warm will result in condensation and soggy muffins.

How to store Breakfast Muffins in Fridge?

Once the muffins are completely cool, first decide on how long and where you want to store your muffins. Although the muffins can safely be left on the counter in an air-tight container for a day, to practice food-safety and hygiene, I would recommend to store in the fridge.  In fridge, muffins or egg bites can be stored up to a week in air tight container. Lined the container with a kitchen paper towel place the muffins on-top and then another layer of kitchen paper, before closing the lid. The paper towel will absorb any moisture from the muffins, to absorb any moisture developed during storage and will help not getting them soggy.

Can Savory Muffins be Frozen? 

Yes, they are delightful when defrosted and re-warmed in the microwave. If properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure best quality, individually wrap the muffins in clingfilm or foil and then transfer to a freezer friendly container.

How to Reheat Stored Breakfast Muffins or Egg-Bites?

To reheat – just pop them out of the freezer or fridge place them on microwave friendly plate, cover them with a kitchen towel and reheat them in the microwave until heated through.

REASONS WHY YOU NEED TO MAKE THESE SAVOURY VEGGIE MUFFINS

  1. Made with wholesome flours.
  2. Good serving of veggies.
  3. Essential nutrients from seeds.
  4. Healthy dose of antioxidants from ginger, cilantro and turmeric.  
  5. Easily customizable as per your family and kids liking.
  6. Freezer friendly, hence can be cooked in big batches.
  7. They’re super easy and great recipe to involve kids in kitchen.

Let’s collect all the ingredients and begin making them!

Ingredients Required for Breakfast Muffin or Veggie Egg-Bites:

Pantry

  • Semolina Flour (Suji): 3/4 cup/ 135 grams/ 4.7 oz
  • Chickpea Flour (Besan): ¼ cup/ 35 grams/1.2 oz
  • Sesame Seeds (Til): 2 tablespoon/ 20 grams/ 0.7 oz
  • Hemp Hearts (Bhang ke beej): 2 tablespoon/ 20 grams/ 0.7 oz
  • Pumpkin Seeds (Kaddu ke beej): 2 tablespoon/ 15 grams/ 0.5 oz, for topping

Dairy/Fridge

  • Yogurt (Dahi): ½ cup / 130 grams / 4.5 oz
  • Cottage Cheese: ½ cup / 110 grams / 3.8 oz
  • Water (Paanee): 1/3 cup/ 80 ml/ 2.7 fl. Oz.

Produce

  • Carrots (Gajar): 1cup/ 100 grams/ 1 large size, shredded
  • Zucchini squash: 1cup/ 100 grams/ 1 medium, shredded
  • Onions (Pyaz): ¾ cup/ 100 grams/ 1 medium, finely chopped
  • Cilantro (Hara Dhaniya): ¼ cup/ 20 grams/ 1/3 of bunch, finely chopped.
  • Ginger (Adrak): 1 tablespoon/ 15 grams/ 1 inch of knob, grated or minced
  • Green chili (Hari Mirch): 1 teaspoon/ 3 grams/ 3 green Thai chilis or one serrano, finely chopped or minced

Spices/oils

  • Cumin seeds (Jeera): 1 tablespoon
  • Red chili Flakes: 1 teaspoon
  • Turmeric Powder (Haldi): ½ teaspoon
  • Baking powder: ½ teaspoon
  • Baking Soda: ½ teaspoon
  • Salt (Namak): ½ teaspoon, adjust as per taste
  • Oil: 1 teaspoon, to oil molds and liners

Instructions

Follow these Instruction if Baking Muffins:

  1. Preheat the oven at 350 oF and grease the regular size muffin tray.
  2. In a mixing bowl, add semolina flour, chickpea flour, yogurt and cottage cheese and stir to incorporate using Danish whisk or spatula. Stir the flours well until no flecks of flour remain.
    Semolina FlourChickpea Flour - BesanYogurt
    Cottage cheesebefore mixing in a bowlafter mixing in a bowl
  3. Then add grated carrots, zucchini, finely chopped onions and cilantro. Fold them into flour and yogurt mixture. 
    grated carrotsgrated zuchinidiced onion
    chopped cilantroall items in a bowl before mixingafter mixing
  4. Add water to adjust the consistency, add only little by little until reach the right consistency of batter.
    after adding water and mixing
  5. Make sure the consistency of final batter is lumpy, thick and kind of messy. Excess liquid may result in sinking the muffins from center.
  6. Now add minced ginger, green chills, salt, red chili flakes, cumin seeds, turmeric powder, sesame seeds and hemp hearts.
    minced gingerminced green chilliessaltred pepper flakes
    turmeric powder - haldicumin seeds - jeerahemp heartsseasme seeds
  7. Give a good mix to incorporate everything together all the ingredients.
    before mixing all spices and seedsafter mixing all spices and seeds
  8. At this point check, if oven has preheated and you have oiled the muffin tray is lined with oiled liners and ready to fill the batter.
  9. Now add baking powder and baking soda, give a quick rigorous mix and quickly fill the muffin tray. This batter would be enough to fill 12 regular size muffin molds.
    baking sodaBaking Powder
    empty muffin tray lined with muffin cups ready to be filledMuffin Batter filled in molds
  10. Sprinkle some sesame seeds and pumpkin seeds on top and bake at 350°F for 25-30 minutes. muffins being baked in oven
  11. The above given baking time is approximation, do a doneness check with a toothpick or a knife when closer to end of baking time. If the toothpick comes out clean it’s time to cool down the muffins, if not bake for little more time. Muffins just after baking.
  12. Allow freshly baked muffins to cool in the muffin tray for around 5-7 minutes. When manageable to handle transfer them to cooling rack.
  13. Enjoy them warm just like that or pair them with some green cilantro chutney and strawberry chutney.
savory muffins served with chutneys

Follow these Instruction for Steaming into Veggie Egg-Bites in Instant Pot:

  1. Prepare the Instant pot for steaming. Place the inner pot inside the instant pot and two cups of water to inner pot and switch on the sauté mode on normal heat level. Oil 2 egg-bite molds and keep them aside.
    adding water to inner potoiled eggbite molds prepared for steaming
  2. Now follow the instructions from 2-6 steps from above baking instructions to prepare batter. after mixing all spices and seeds
  3. At this point check, if water has started boiling and you have oiled the egg-bites mold and ready to fill with batter. Place a trivet at bottom to hold egg-bite molds. Trivet in instant pot inner pot
  4. Now add baking powder and baking soda, give a quick rigorous mix and quickly fill the egg-bite molds. This batter would be enough to fill two, 7 cavities egg-bite molds. batter filled into the steaming mold
  5. Carefully transfer the first mold on trivet, while keeping second mold on top of first mold make sure you rotate the second mold a little so that it sits on the bridges of the cavities of first mold.
  6. Put the Instant pot lid on, make sure valve is on venting position.
  7. Cancel the sauté mode and switch to steam mode. Steam for 15 minutes, put an external timer as Instant pot timer would not work.
  8. Once 15 minutes are over, switch off the steam function, open the lid and allow the mold to cool down a little before take the molds out. steamed muffins in the mold
  9. Flip the mold on a dinner plate, tap the back of each cavity and the steamed egg-bites will slide out easily.
    inverted plate on the moldinterted mold on the plate to take out muffins
  10. To serve these egg-bites as appetizer, cut them length wise into half, then topped with green cilantro, strawberry chutney and garnish them with some chopped cilantro and poms arils. 
  11. Enjoy!!!
half cut muffins served as appetizer

Equipment used in this Recipe:

Savory Breakfast Muffins
4.6 from 5 votes

Healthy Breakfast Muffins: Egg Free & Loaded with Veggies

Healthybreakfast muffins are so easy to make and delicious to resist. Presented here is a recipe for egg free breakfastMuffins that are savory and loaded with vegetables. These savory muffins are indeed wholesomewithout any use of processed flour, sugar or fat. Savory muffins make a greathealthy choice for breakfast on the go, to pack for school lunches or for lightafter school snacks.
Review Print Pin Share
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Breakfast, Instant Pot Recipe, Snack
Cuisine: Indian
Keyword: Breakfast Muffins, Egg-free Muffins, Savory Muffins, semilina veggie bites, semolina muffins, veggie egg bites, Veggie Muffins
Servings: 14 1 each
Calories: 101kcal
Author: Rupali Agarwal

Equipment

  • Instant Pot or pressure cooker
  • Oven
  • Utility knife
  • Coarse Grater
  • Mixing Bowl
  • Cutting Board
  • Silicone Egg-bite Molds
  • Muffin Baking Sheet
  • Muffin Liner Cups
  • Instant Pot Silicon Trivet
  • Danish Dough Whisk

Ingredients

Pantry

  • 165 grams Semolina Flour Suji: 1 cup/ 5.8 oz
  • 35 grams Chickpea Flour Besan: ¼ cup/ 1.2 oz
  • 20 grams Sesame Seeds Til: 2 tablespoon/ 0.7 oz
  • 20 grams Hemp Hearts Bhang ke beej: 2 tablespoon/ 0.7 oz
  • 15 grams Pumpkin Seeds Kaddu ke beej: 2 tablespoon/ 0.5 oz, for topping

Dairy/Fridge

  • 130 grams Yogurt Dahi: ½ cup / 4.5 oz
  • 110 grams Cottage Cheese ½ cup / 3.8 oz
  • 80 ml Water Paanee: 1/3 cup/ 2.7 fl. Oz.

Produce

  • 100 grams Carrots Gajar: 1cup/ 1 large size, shredded
  • 100 grams Zucchini squash 1cup/ 1 medium – shredded
  • 100 grams Onions Pyaz: ¾ cup/ 1 medium, finely chopped
  • 20 grams Cilantro Hara Dhaniya: ¼ cup/ 1/3 of bunch, finely chopped.
  • 15 grams Ginger Adrak: 1 tablespoon/ 1 inch of knob, grated or minced
  • 3 grams Green chili Hari Mirch: 1 teaspoon/ 3 green Thai chilis or one serrano, finely chopped or minced

Spices/oils

  • 1 tbsp Cumin seeds Jeera
  • 1 tsp Red chili Flakes
  • 1/2 tsp Turmeric Powder Haldi
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt Namak, adjust as per taste
  • 1 tsp Oil to oil molds and liners
US Customary – Metric

Instructions

Follow these Instruction if Baking Muffins:

  • Preheat the oven at 350 degrees F and grease the regular size muffin tray.
  • In a mixing bowl, add semolina flour, chickpea flour, yogurt and cottage cheese and stir to incorporate using Danish whisk or spatula. Stir the flours well until no flecks of flour remain.
    before mixing in a bowl
  • Then add grated carrots, zucchini, finely chopped onions and cilantro. Fold them into flour and yogurt mixture.
    all items in a bowl before mixing
  • Add water to adjust the consistency, add only little by little until reach the right consistency of batter.
    Adding water to the mixture to adjust consistency
  • Make sure the consistency of final batter is lumpy, thick and kind of messy. Excess liquid may result in sinking the muffins from center.
    after adding water and mixing
  • Now add minced ginger, green chills, salt, red chili flakes, cumin seeds, turmeric powder, sesame seeds and hemp hearts. Give a good mix to incorporate everything together all the ingredients.
    before mixing all spices and seeds
  • At this point check, if oven has preheated and you have oiled the muffin tray is lined with oiled liners and ready to fill the batter.
    empty muffin tray lined with muffin cups ready to be filled
  • Now add baking powder and baking soda, give a quick rigorous mix and quickly fill the muffin tray. This batter would be enough to fill 12 regular size muffin molds.
    Muffin Batter filled in molds
  • Sprinkle some sesame seeds and pumpkin seeds on top and bake at 350°F for 25-30 minutes.
    added toppings
  • The above given baking time is approximation, do a doneness check with a toothpick or a knife when closer to end of baking time. If the toothpick comes out clean it’s time to cool down the muffins, if not bake for little more time.
    muffins being baked in oven
  • Allow freshly baked muffins to cool in the muffin tray for around 5-7 minutes. When manageable to handle transfer them to cooling rack.
    Muffins just after baking.
  • Enjoy them warm just like that or pair them with some green cilantro chutney and strawberry chutney.
    Savory Breakfast Muffins

Follow these Instruction for Steaming into Veggie-Bites in Instant Pot:

  • Prepare the Instant pot for steaming. Place the inner pot inside the instant pot and two cups of water to inner pot and switch on the sauté mode on normal heat level. Oil 2 egg-bite molds and keep them aside.
    oiled eggbite molds prepared for steaming
  • Now follow the instructions from 2-6 steps from above baking instructions to prepare batter.
    after mixing all spices and seeds
  • At this point check, if water has started boiling and you have oiled the egg-bites mold and ready to fill with batter. Place a trivet at bottom to hold egg-bite molds.
    Trivet in instant pot inner pot
  • Now add baking powder and baking soda, give a quick rigorous mix and quickly fill the egg-bite molds. This batter would be enough to fill two, 7 cavities egg-bite molds.
    batter filled into the steaming mold
  • Carefully transfer the first mold on trivet, while keeping second mold on top of first mold make sure you rotate the second mold a little so that it sits on the bridges of the cavities of first mold.
    steamed muffins in the mold
  • Put the Instant pot lid on, make sure valve is on venting position.
  • Cancel the sauté mode and switch to steam mode. Steam for 15 minutes, put an external timer as Instant pot timer would not work.
    steaming mold with muffin batter inside the instant pot inner pot
  • Once 15 minutes are over, switch off the steam function, open the lid and allow the mold to cool down a little before take the molds out.
    steaming mold with muffin batter inside the instant pot inner pot
  • Flip the mold on a dinner plate, tap the back of each cavity and the steamed egg-bites will slide out easily.
    interted mold on the plate to take out muffins
  • To serve these egg-bites as appetizer, cut them length wise into half, then topped with green cilantro, strawberry chutney and garnish them with some chopped cilantro and poms arils.
Nutrition Facts
Healthy Breakfast Muffins: Egg Free & Loaded with Veggies
Amount Per Serving (65 g)
Calories 101 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 168mg7%
Potassium 170mg5%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 1379IU28%
Vitamin C 3mg4%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate

Condiments to go along with Savory Breakfast Muffins:

Cilantro Mint Chutney

Cilantro Mint Green Chutney

Strawberry Ginger Chutney

Strawberry Ginger Chutney: Sweet Sour and Spicy

Cranberry-Ginger Chutney: A Sweet-Sour-Spicy Chutney

Cranberry Chutney

Other Breakfast Recipes on EYP:

Sabudana Vada with Beetroot Tapioca Fritters Sabudana Sago Vada - Enhance Your Palate

Sabudana Vada with Beetroot Recipe – Ebelskiver Pan Low Fat Version

Veggie Bean Quinoa Patties

Veggie Bean Quinoa Patties

Amaranth and Red Lentil Patties

Amaranth and Red Lentil Patties

Share
Share22
Tweet
Pin132
Yum
WhatsApp
154 Shares

About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

Green Apples being cut into slices

Shop My Kitchen Favorites

Visit my Amazon shop to explore all my favorite kitchen tools, appliances, pots and pans, and ingredients that I personally use in my kitchen.

Shop My Favorite Products

Simply Delicious Recipes

Get all my best recipes sent to you.

Subscribe to receive new recipes straight to your inbox.

* indicates required
Eggplant Stir Fry
Posted in: Baked Recipes, Easy and Quick Recipes, Egg Free, Healthy Breakfast Recipes, Healthy Snacks, High Fiber, High Protein, Instant Pot Recipes, Low Fat, Meal Prep Recipes, Nut Free, Oil Free, Pressure Cooking, Soy Free, Steam Cooking, Vegetarian Appetizers

Reader Interactions

Comments

  1. Kavita

    October 22, 2020 at 8:40 pm

    how can I use egg in this recipe

    Reply
    • Rupali Agarwal

      October 28, 2020 at 8:36 am

      If you would like to egg then first add egg and then adjust the quantity of liquid. As the batter should be really thick, otherwise Muffins would sink after getting baked.

      Reply
  2. Radhika

    September 6, 2020 at 2:04 am

    5 stars
    Loved the recipes
    Healthy Nd tasty

    Reply
    • Rupali Agarwal

      September 14, 2020 at 6:15 pm

      Thank you Radhika

      Reply
  3. Jaya

    August 20, 2020 at 5:23 am

    Hello,
    This looks tasty and interesting. With what can I substitute cottage cheese, if I have only yogurt?
    Thanks
    Jaya

    Reply
  4. Jyoti gupta

    August 17, 2020 at 10:11 am

    5 stars
    Absolutely delicious veggie muffins . There are a very few recipes for eggless savory muffins over the internet . I loved making them and my family enjoyed devouring them .A new breakfast item has been added to my list .. Thanks A ton Rupali for sharing this wonderful recipe !

    Reply
    • Rupali Agarwal

      August 17, 2020 at 9:23 pm

      Thank you so much for trying, glad you enjoyed it.

      Rupali

      Reply
  5. Jyoti gupta

    August 16, 2020 at 7:30 pm

    5 stars
    looks delicious! what’s the substitute for cottage cheese?

    Reply
    • Rupali Agarwal

      August 16, 2020 at 7:34 pm

      Hello Jyoti, you can sub equal amount of yogurt.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sidebar

Rupali Agarwal photo

Meet Rupali

Welcome to Enhance Your Palate, where I love to share recipe ideas from my North Indian roots and my globetrotting present, ranging from beautifuly simple creations to elaborate showstoppers.

LEARN MORE

EYP logo

Get Recipes in your inbox!

Enter your email to get my latest recipes delivered to your inbox.

* indicates required
rolled dough ball ready to grill

Shop My Kitchen Favorites

Visit my Amazon shop to explore all my favorite kitchen tools, appliances, pots and pans, and ingredients that I personally use in my kitchen.

SHOP NOW

Enhance Your Palate logo
  • Home
  • Recipes
  • Shop
  • Culinary Experience
  • Party Themes
  • About
  • Contact

Copyright © 2022 · Enhance Your Palate · All Rights Reserved · Website by Thomson Web Services · Powered by Mai Theme

Back to top
  • Privacy Policy
  • Terms and Conditions
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Privacy PolicyAccept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
SAVE & ACCEPT