Indian

Indian-spiced muffins

Name: Indian-spiced muffins recipe
Yield: 6
Cuisine: /indian
Ingredients: 185g unsalted butter, chopped, softened; 3 extra-large eggs; 310ml buttermilk; 300g self-raising flour; 40g pea; 1 tsp finely grated fresh ginger; 20.00 ml mild curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 125g paneer (substitute feta), crumbled; 200g potato, cooked, cooled, roughly mashed; 125ml buttermilk; Softened butter; Eggplant chutney

Rate now

Jump to recipe

by Phoebe Wood

Feb 22, 2019

There are so many delicious flavours in these bite-sized sensations, you'll be reaching for a second before the first is finished!

185g unsalted butter, chopped, softened
3 extra-large eggs
1 1/4 cups (310ml) buttermilk, at room temperature
2 cups (300g) self-raising flour, sifted
1/3 cup (40g) frozen peas, thawed
1 tsp finely grated fresh ginger
1 tbs mild curry powder
1 tsp ground turmeric
1 tsp ground cumin
125g paneer (substitute feta), crumbled
200g potato, cooked, cooled, roughly mashed
1/2 cup (125ml) buttermilk

To serve

Softened butter
Eggplant chutney

Method

1.

Preheat oven to 180°C and grease a 6-hole Texas muffin pan.
2.

For the base muffin mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through buttermilk, flour and 1 tsp salt flakes until combined.
3.

Fold three-quarters of peas and all remaining ingredients through base muffin mixture. Season.
4.

Divide among muffin holes, sprinkle with remaining one-quarter peas and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Spread with butter and chutney to serve.