Eggless Savory Oat Muffins

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Now that I have overcome my fear of yeast (at least a little) baking bread is something that features a lot, at least in my thoughts and dinner plans for the week. But the breads that I sometimes bake in my mind do not always translate into reality and most likely culprit for that is time. That is because most types of bread with yeast require some amount of prep time and time is a costly commodity on most days.

Having said that though, the lack of bread especially when soup is on the menu, somehow makes it seem like an incomplete meal.I found myself with just these circumstances recently when I was making minestrone with pesto soup  and found that I did not have bread to go with it. This is what happens when I plan to bake, so I do not buy bread on my grocery run and then find no time to bake and then I have to do without bread to go with soup. 

The idea of baking a savory muffin has been percolating in my head for a while now but there never seemed to be a right time for it. It hit me when I was making the soup and lamenting in my thoughts that I did not have at least one type of bread at hand, that this may very well be the time when I could experiment with making these savory oat muffins. So I decided to give it a try and  made these muffins using a combination of oat flour and whole wheat pastry flour and added some of the veggies I had on hand that I thought would work well in this muffin. I also spiced it up with some unusual spices (for a muffin at least) like cumin and coriander powder. The verdict....I thought this muffin turned out very tasty and this complemented the minestrone soup well and had the fringe benefits of having oats and flax in it, making it healthy too. This muffin is definitely going to make regular appearances in my kitchen from now onwards :-)

Click here for a printable view of this recipe 

Ingredients and method to make eggless savory oat muffins

1 1/4 cup oat flour (see notes)

3/4 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp chilli powder

1/4 tsp cumin powder

1/4 tsp coriander powder

salt to taste (about 1 1/2 tsp)

1 large carrot (grated fine)

1/2 red bell pepper (cut fine)

1/2 tbsp ginger grated fine (optional)

1 green chilli (small one) cut fine

4 tbsp cilantro cut fine

2 tbsp flax meal (ground flax seed)+ 1/4 cup water

1 cup buttermilk

Preheat oven to 350 deg F

In a large bowl mix items 1 through 7 thoroughly.

Add items 8 through 12 to it and mix well.

Add the ground flax seed (flax meal) to water and whisk it until it blends a little (alternatively you can just process this in a blender)

Add this flax meal+ water and buttermilk to the oat flour with veggie mixture and mix well.

Line a muffin pan with muffin liners.

Spoon a little mixture into each muffin pan until they are 3/4 full.

Bake in the oven for about 15 to 20 mins until a toothpick inserted in the center of a muffin comes out clean.

Serve hot with soup of choice I served this with minestrone soup with pesto

Yielded 10 normal sized muffins

Notes

For oat flour I processed one minute quaker oats in my spice grinder until it turned into fine powder

In case you do not find whole wheat pastry flour, you can substitute with equal quantity of all purpose flour.

Since this recipe got created entirely in my kitchen I would like to send this over to Culinarty's Original recipe event  being hosted by Lore

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