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Eggless Savoury Hummus Muffins

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!

Course Starters
Cuisine Indian
Keyword muffin
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 Muffins
Author Chandrima

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 

  1. 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

  1. In a bowl, add flour, salt, baking powder and baking soda, mix well and keep aside.

  2. Preheat the oven to 180 degrees C. Prepare a muffin tray with paper liners, keep aside.

  3. To the flour mixture, add milk or buttermilk (use any which is available with you), oil, hummus and start mixing with a spatula.

  4. 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.

    Muffin mixture

  5. 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. 

  6. 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.

  7. Serve the muffins warm or at room temperature alongside some butter to slather, enjoy!

  8. 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.