Eggless Savoury Wheat flour Protein Muffins made with Soya granules for the added protein. Tasty, kid-friendly, and wholesome muffins that are great for any-time eats.
In a bowl add wheat flour/atta, salt, baking powder, and baking soda, now mix everything together.
Heat ghee in a frying pan over medium heat, and add chopped bell peppers, green onions, salt, coriander powder, onion powder, ginger powder, and garam masala powder. Mix well and saute for a few seconds.
Add soaked & drained Soya granules, mix well and cook for 2-3 minutes over medium heat. Keep stirring in-between.
Remove the soya-vegetable mixture from the heat, and keep it aside to use later.
For Flax eggs in a bowl, mix flaxseeds powder and water, keep aside.
Add vegetable oil, chilli oil (optional, read notes), and flax eggs to the flour mixture, mix gently.
Add milk in intervals to this, and mix with a spatula to make a thick batter.
Fold in the soya-vegetable mixture into the batter gently.
If using, Mix in the cheese now to the batter.
Preheat the oven to 180 degrees C and grease the grooves of a muffin tray with vegetable oil.
Don't use paper liners for these muffins, as they tend to stick in the liners.
You can bake them in silicone cups as well.
Fill the muffin tray grooves up to 3/4 full. Sprinkle some pumpkin seeds or any other seeds (optional) on top of the muffins.
Bake for 25 minutes, or until a wooden skewer inserted in the center of the muffins comes out clean or with a few moist crumbs.
Transfer the muffins onto a cooling rack.
Serve the muffins warm or at room temperature, Enjoy!
These muffins taste great while warm. They reheat well, you can serve the cold muffins after reheating in the microwave.
Keep the rest of the muffins refrigerated in an airtight container, and consume them within 5 days.