Today’s breakfast is my own creation. I tend to get more creative when I am left with limited choice of ingredients:)

I have made savoury, gluten free muffins today. I had attempted to make khuzhi appam with these ingredients few days back. But I was not very satisfied. It did taste very good but I was not able to take it out of the appam pan in proper shape, though the texture was very good.

I decided to use the recipe to make muffins today. And am so glad that I did give in to my crazy idea and tried it. The texture and the flavour was too good and my kids thoroughly enjoyed it:)

Ingredients

Cornmeal ( maize flour)- 1/2 cup
Rice rava – 1/2 cup
Butter milk – 3/4th cup
Boiled corn – 1/2 cup + 1 tbsp
Chopped coriander leaves- 2 tbsps
Cumin powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Garam masala – 1/4th tsp
Coconut oil – 1 tbsp
Salt to taste
Baking soda – 1/4th tsp

Method

Mix cornmeal, rice rava, butter milk, cumin powder, red chilli powder, dry mango powder, garam masala powder, coconut oil and salt to taste to a smooth batter. Cover and let it rest for 30 mins.

Preheat the oven to 180 deg Celsius.

Grease the muffin tray with oil and keep it ready.

After 30 mins, add 1/2 cup of boiled corn, chopped coriander leaves to the batter and mix well. Check for the seasonings.

Now add the baking soda, mix well and fill in the muffin tray. Top it with some boiled corn.

Bake it at 180 deg Celsius for 20-22 mins or till done ( tooth pick inserted into the muffins should come out clean).

Take it out the oven and let it cool for few mins.

Serve the muffins warm with ketchup.