It’s a typical case of you start having something in mind and end up with something else. I have always liked the idea of baking fresh batch of savory muffins for breakfast and serving it right away. Well if thoughts always had a way, I might have actually achieved much more! Coming back to the point, I had decided to make a savory muffin and nothing else in my list of recipes planned, took more time in deciding what to add in than this one.
For one, I was short handed in having a mode of transportation myself, which meant having to be dependent on somebody. Somehow offlate this didn’t come up as the high point. I always enjoyed my bike and never would want to venture with somebody else driving. Unfortunately state of affairs being such that I now depend on somebody and it was never the right time. Which meant I couldn’t get my can of corn. I had planned on making Corn Cheese Savory Muffins. To make the story short, I had to compromise in having just cheese and for making it savory I added libaral dose of red chili flakes.
I finally took all the ingredients needed and kept in front, hoping I won’t end up with a different recipe on it’s own. You see once a while back, I had baked a cake with flour added with corn flour and the texture was really so good. Now I was hoping I can recreate the same texture in this savory muffin. In the confusion that always seem to happen when I set out to bake something, I completely forgot to add the corn flour. After putting it into the oven, my eyes fell on the corn flour and it was like a deflated balloon. I was hoping I would do this again sometime again. Maybe.
All purpose flour / Maida – 1 cup
Red Flakes – 1 tsp
Salt to taste
Cheese – 1/2 cup
Baking Powder – 1 tsp
Olive Oil – 2 tsp
How to make the Savory Muffins
Pre heat the oven at 185 Deg C
In a bowl take the flour along with all the ingredients and gently shift together.
Grease the muffin tray and spoon out into the muffin moulds.
Bake at 185 C for 12 mins and allow to cool down for couple mins.