Eggless paneer spinach muffins

I saw a couple of not-so-sweet muffin recipes which has spinach and tofu as the ingredients. Now, I don't favor tofu much. So I replaced tofu with paneer. I had a lot of greens growing in my kitchen garden - now that its summer. So collected a handful and made these paneer and spinach muffins.

 I love trying out savory bakes and these spinach and paneer muffins were simply delicious. The next time I would surely like to add in some spicy kick to these muffins by adding some ground green chillies. They taste great immediately out of the oven, but were equally good on warming in the microwave for a minute the next day. I served these with some tomato kurma.

Ingredients: (makes 10 muffins)

Maida/All Purpose Flour – 1.5 cups

Spinach Leaves – 1 cups, finely chopped

Paneer – 1/2 cup, cubed

Tomatoes – 1/2 cup, finely chopped

Baking Powder – 2 tsp

Salt – 1 tsp

Milk – 1/2 cup at room temperature

Buttter – 3 tbsp

Plain Curd/Yogurt – 2 tbsp at room temperature

2 tbsp of mozzarella

Method:

Pre-heat oven to 200 degree Celsius. Line a muffin tray with liners and set aside.

In a wide bowl, add the all purpose flour, salt, baking powder and mix well.

Next add the chopped spinach leaves, mozarella cheese, tomatoes and mix well.

Melt the butter in the microwave. To this add the milk and curd and whisk well.

Pour this mixture to the other spinach flour mixture and combine well.

Lastly add the paneer cubes.

Spoon the batter into the lined muffin tray until ¾ filled. 

Bake for around 20 minutes. Insert a toothpick and make sure there is no unbaked dough.

Remove and cool.

Serve warm.

Note:
We can also top this with some grated cheese and make it look like pizza muffins.

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