Sanoli's Kitchen: VEGETABLE OATS MUFFIN - A VERY LOW CALORIE DIABETIC SNACK

Tuesday, January 28, 2014

VEGETABLE OATS MUFFIN - A VERY LOW CALORIE DIABETIC SNACK


'Oats' have numerous uses in foods, most commonly, they are rolled or crushed into oatmeal or ground into fine oat flour. Oatmeal is mainly eaten as porridge. But may also be used in a variety of baked good, such as oatcakes, bread, cookies and muffins. Oats are a coomon breakfast dish and are an excellent source of iron, dietary fiber and thiamin; also contain antioxidants, that protect the circulatory system from diseases i.e. arteriosclerosis, which affects the arterial blood vessels. This muffins contain very low calorie and a delicious food for diabetics. I made this healthier snack, savory oven baked treats of vegetables and oats muffins - a delicious and tasty low calorie treat.

INGREDIENTS:

¾ Cup Whole Wheat Flour (atta)
¾ Cup Oats (I used Quaker oats)
1&1/2 Cup Vegetables (1/3 Cup C Tiny Cubes  of Carrot, 1/3 Cup Finely Chopped Green Beans, 1/3 Cup Finely Chopped Cauliflower, ¼ Cup Frozen Corn Kernels,  ¼ Cup Frozen Green Peas)
½ Cup Tomato Puree
3 tbsp Plain Yogurt (curd)
1&1/2 tsp Garlic Pepper Powder
1 tbsp Roasted Fennel Seeds
1 tbsp Mixed Herbs (I used basil, parsley, thyme, oregano and rosemary)
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Olive Oil
Salt to taste

METHOD:

Heat 1 tbsp olive oil in a non-stick pan. Add all the chopped vegetables and fry for 2-3 minutes. Add little salt and ½ tsp garlic pepper as seasonings. Mix well and sauté for a minute. Remove the pan from heat now and set it aside.

In a large bowl, take whole wheat flour, oats, yogurt, tomato puree, fennel seeds, mixed herbs, cilantro, baking powder, baking soda, remaining garlic pepper, fried vegetables, salt and 2 tbsp water. Mix very nicely so that all ingredients incorporated very well.
Preheat oven to 350 F / 180 C. Grease 12 muffin moulds. Fill each of the prepared muffin mould with a scoop of batter. Bake muffins in preheated oven about 22 minutes or until tops are golden brown. Insert a toothpick comes out clean means your muffins are ready.

Enjoy these savory muffins fresh as a healthy snack. Though I don’t like to store it for near future, If you wish may store 3-4 muffins in a Ziploc bag, suck all the air out and seal the bag. Refrigerate up to a week, then pulling them out one by one and heat slightly for a snack.

15 comments:

  1. Love these savoury muffins .Very healthy indeed...

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  2. since my mom is diabetic... i will surely try this one .... thank you for sharing this recipe :)

    regards

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  3. Healthy Muffins with oats and veggies. Like the idea Sanoli. Seems so tasty muffins.

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  4. Filling and wholesome muffins, perfect for breakfast or a healthy snack!

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  5. this looks really awesome, wonderful snack...

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  6. perfect savory muffins! good idea! :)

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  7. wow love this savory version of healthy muffins :) looks too tempting di !!

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  8. I love to try out healthy recipes! This is a very good one! Have bookmarked it!

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  9. mmmm.....yummmm... Looks mouthwatering. Amazing clicks

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  10. Savoury muffin recipes are hard to come by, this looks very flavourful and super good.

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  11. Wonderful idea i have never tried veggies in muffin wow sanoli u rocks ;)

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  12. I will surely try this one soon .. so healthy.

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