Ingredients and method to make eggless savory oat muffins
1 1/4 cup oat flour (see notes)
3/4 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp chilli powder
1/4 tsp cumin powder
1/4 tsp coriander powder
salt to taste (about 1 1/2 tsp)
1 large carrot (grated fine)
1/2 red bell pepper (cut fine)
1/2 tbsp ginger grated fine (optional)
1 green chilli (small one) cut fine
4 tbsp cilantro cut fine
2 tbsp flax meal (ground flax seed)+ 1/4 cup water
1 cup buttermilk
Preheat oven to 350 deg F
In a large bowl mix items 1 through 7 thoroughly.
Add items 8 through 12 to it and mix well.
Add the ground flax seed (flax meal) to water and whisk it until it blends a little (alternatively you can just process this in a blender)
Add this flax meal+ water and buttermilk to the oat flour with veggie mixture and mix well.
Line a muffin pan with muffin liners.
Spoon a little mixture into each muffin pan until they are 3/4 full.
Bake in the oven for about 15 to 20 mins until a toothpick inserted in the center of a muffin comes out clean.
Serve hot with soup of choice I served this with minestrone soup with pesto
Yielded 10 normal sized muffins
Notes
For oat flour I processed one minute quaker oats in my spice grinder until it turned into fine powder
In case you do not find whole wheat pastry flour, you can substitute with equal quantity of all purpose flour.
