Oats Muffins

 
 Ingridients
 

• 2 packets  oats (peppy tomato flavour)
• ¾ cup Sweet corn kernels (fresh or frozen)
• ¾ cup Steamed and chopped spinach
• 1 cup Grated cheddar cheese lightly packed (about 80 gm)
• 2 Eggs
• ½ teaspoon Garlic powder (or 1 teaspoon minced garlic)
• ½ teaspoon Red chilli flakes (optional)
• ¼ teaspoon Soda bi-carbonate
  

 
 

Preparation

·         Line a muffin tray with muffin liners or use ceramic ramekins (baking moulds) to bake the muffins. Grease the ramekins if using. Keep aside.

·         Preheat the oven to 150 degrees.

·         Pulse the sweet corn kernels and chopped spinach in the food processor for 30 seconds so they get coarsely ground. Do not add any water while blending.

·         Add the eggs and pulse once again for a couple of seconds so it gets mixed.

·         Mix the Oats with soda bi-carbonate in a dry bowl first and then add to the food processor bowl and pulse once again till everything is mixed to make a thick batter. Empty the contents in a bowl; it will be a barely flowing batter, more like tacky dough.

·         Add the grated cheese, fold the mixture lightly and pour 1 heaped tbsp in each of the muffin liners arranged in the muffin tray.

·         Bake for 20 minutes or till the surface of the muffins feel firm to touch. The muffins get doubled in size so take care to not fill up the muffin slots with too much batter.

·         Serve hot, warm or at room temperature with dill flavoured mascarpone.

·         To make dill flavoured mascarpone: just add ½ teaspoon garlic powder, ¼ teaspoon salt and 2 teaspoon minced parsley to a cup of mascarpone cheese, whip to mix and serve.

·         You can make mascarpone cheese at home using low fat fresh cream. Heat 500 ml fresh cream in a thick base pan, add 2 teaspoon of lemon juice just as the cream is about to simmer. Stir till the cream looks thickened, it won’t curdle and separate in the pan.

·         Now pour this hot cream in a muslin lined sieve propped over a large bowl and keep this set up in the fridge overnight. You will see all the whey drains in the bowl below and the cheesecloth collects creamy mascarpone. Use as required.