Savoury muffins are excellent snacks and make for quick, grab-and-eat foods any time of day. Preparing them in batches and keeping them available for guests during weekend parties or high teas is a great idea. I was having some leftover homemade hummus with me and wanted to use it quickly, so I decided to use it as the main ingredient for a batch of savoury muffins. Hummus, a chickpea spread that is popular worldwide, can be utilized in numerous ways beyond just serving as a dip with crackers. I often incorporate hummus into sandwiches, as a salad dressing, and more. As I was preparing to make the muffins, I quickly checked the refrigerator to see what other flavouring ingredients I could use to enhance their taste. It was essential to choose the flavours carefully, keeping in mind the flavour profile of hummus so that everything would blend together nicely. I quickly decided to use a combination of sun-dried tomatoes, garlic, and chilies, and it turned out to be a great decision. The Savoury Hummus Muffins were truly delicious, especially when enjoyed warm right after baking. My family loved them, and I’m definitely planning to make these muffins again and again.
I hope you’ll enjoy making a batch of Eggless Savoury Hummus Muffins for your family and friends. Let me know about your experience if you’re trying the recipe. 🙂
Eggless Savoury Hummus Muffins
Delicious and flavourful Eggless Savoury Hummus Muffins that can be whipped up quickly with simple ingredients. Prepare a batch as soon as possible!
Ingredients
For batter
- 1½ cups- All-purpose flour / Maida
- ½ tsp- Salt
- 1 tsp- Baking powder
- ½ tsp- Baking soda
- ¼ cup + 2 tbsp- Milk or Buttermilk
- ¼ cup- Vegetable oil
- ½ cup- Hummus
- ⅓ cup- Cheese, crumbled or grated (I used cheddar)
For sautéing
- 1 tbsp- Butter
- 1 tsp- Vegetable oil
- 1 tsp- Whole black peppercorns (roughly crushed)
- 2- Green chillies (chopped)
- ⅓ cup- Sun dried tomatoes (chopped, read notes)
- 6- Garlic cloves (chopped)
- 3- Green onions or Chives (chopped)
Instructions
Do the sautéing
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Heat oil and butter in a frying pan. Add all the ingredients mentioned ‘for sautéing’. Sauté quickly over low-medium heat for a minute. Next, remove from the heat and keep aside to cool.
Make the Muffins
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In a bowl, add flour, salt, baking powder and baking soda, mix well and keep aside.
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Preheat the oven to 180 degrees C. Prepare a muffin tray with paper liners, keep aside.
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To the flour mixture, add milk or buttermilk (use any which is available with you), oil, hummus and start mixing with a spatula.
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Combine the sautéed vegetables and grated cheese into the mixture, mixing until they are evenly incorporated. The consistency of the muffin mixture should be more like sticky dough than batter for this recipe. Be careful not to overmix; simply continue until everything is well combined and there are no visible traces of dry flour.
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Scoop the batter into the prepared muffin cups, about three-fourths full, and tap the muffin tray gently on the kitchen counter a couple of times to release the air bubbles.
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Bake for 25-30 minutes or until a skewer inserted in the center of a muffin comes out clean or with a few moist crumbs. Check for the doneness of the muffins after the first 25 minutes. After baking, transfer the muffins onto a cooling rack.
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Serve the muffins warm or at room temperature alongside some butter to slather, enjoy!
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Refrigerate the rest of the muffins in an airtight container, and consume within 5 days. Reheat the muffins to make them warm at the time of serving.
Recipe Notes
- For this recipe, I used coarsely chopped sun-dried tomatoes that I prepared using a food processor along with the garlic cloves and green chillies. If you’re not using a food processor, you can easily cut the sun-dried tomatoes into smaller pieces using kitchen scissors.
- Use 2 tbsp tomato ketchup if you don’t have sun-dried tomatoes.
- In my recipes, I use 225 ml cups. 1 cup = 225ml.
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