Tomato & Goat Cheese Muffins

While cookies and cupcakes are alright, I enjoy a Pakora / Bajji so much more. And since there aren’t that many stalls that sell Indian chaat where I live, I make spicy muffins that last a week. 

Makes 10-12 Med Sized Muffins

Bowl 1

• 1 and a 1/2 cups All Purpose Flour
• 1 cup Besan (Chickpea Flour)
• 3 and 1/4 tsp Baking Powder
• 1 tsp Salt

Bowl  2

• 1 and a 1/4 cup Milk
  2 large eggs

 Other Ingredients

• 6 oz unsalted Butter
• 1 Plum Tomato diced into 10 small pieces
• Fresh Basil (1/2 bunch) or Basil flakes (2-3 tbsp)
• 1 Cup Onions (Green/ Red finely chopped)Italian herbs
• Goat Cheese

I made it spicy by adding in chopped green chilies and paprika powder. You can skip these, if you’d rather have it low on the spice scale.

1. Preheat oven to 400 F
2. Grease muffin cups with non-stick butter spray
3. Mix Bowl 1 ingredients and keep aside
4. Beat Bowl 2 ingredients and keep aside
5. Heat the butter in a pan, add onions, sauté for 1-2 minutes. Then turn the stove off. After a minute, mix in the fresh basil + herbs and let it rest.
6. Pour the Flour mix into Bowl 2 alternating with the sautéed Onion mix
7. The batter will become very thick and hard to whip, I recommend using a hand whip and not an electric blender.
8. Spoon the batter and fill in the muffin trays half way.
9. Place a piece of sliced Tomato and a pinch of cheese and slightly push it into the batter (ensure that it does not touch the bottom of the tray)
10. Then fill again to the brim with more batter

Bake till sides are brown and the top just begins to crack (18 – 20 mins)
I baked it for 19 minutes and then turned the oven off. Let the muffins cool on a wire rack for a few minutes before serving.

Tastes great with Ketchup / Green Chutney