Whole Wheat Corn muffins is a savoury muffin made with whole wheat flour, corn kernals and other ingredients to give flavour to these muffins. This is an eggless version but we can also make it with eggs. Muffins are handy one that can be had for breakfast. We can also gobble and eat these during a long journey. The interesting part is muffins are always not sweet but can also be a savoury ones. Whole Wheat Corn muffins are healthy since we use wheat flour  instead of maida and we use very little amount of oil. We can customise, add flavours to our choice. Since I love Italian flavours, I have added mixed Italian herbs into it.

I love baking with wheat flour and when I got corn, I want to do something interesting. That’s when I thought about baking these corn muffins. We can add more corn kernals. But make sure that the consistency of the batter is right. According to my knowledge this is the first time Eggless Whole Wheat Corn muffins appear online.

Some more bakes from my blog

Pansache Dhonas- Goan Jackfruit cake

Hamburger bun/ Salt bun / Sandwich bun

Eggless Honey Cake

Eggless Whole-wheat 2 in 1 Orange Cake

Mango Semolina cake

Eggless Chocolate Sponge cake with frosting

Focaccia Bread

Italian Strawberry rolls

Eggless Whole wheat Banana Bread

Eggless Tutti-Frutti cake

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Whole Wheat Corn muffins

Niranjana Sankaranarayanan

Whole Wheat Corn muffins is a savoury muffin made with whole wheat flour, corn kernals and other ingredients to give flavour to these muffins. This is an eggless version but we can also make it with eggs. Muffins are handy one that can be had for breakfast. We can also gobble and eat these during a long journey. The interesting part is muffins are always not sweet but can also be a savoury ones. Whole Wheat Corn muffins are healthy since we use wheat flour  instead of maida and we use very little amount of oil. We can customise, add flavours to our choice. Since I love Italian flavours, I have added mixed Italian herbs into it.  

I love baking with wheat flour and when I got corn, I want to do something interesting. That's when I thought about baking these corn muffins. We can add more corn kernals. But make sure that the consistency of the batter is right. According to my knowledge this is the first time Eggless Whole Wheat Corn muffins appear online. 

Some more bakes from my blog

Pansache Dhonas- Goan Jackfruit cake

Hamburger bun/ Salt bun / Sandwich bun

Eggless Honey Cake

Eggless Whole-wheat 2 in 1 Orange Cake

Mango Semolina cake

Eggless Chocolate Sponge cake with frosting

Focaccia Bread

Italian Strawberry rolls

Eggless Whole wheat Banana Bread

Eggless Tutti-Frutti cake

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Breakfast, Snacks

Cuisine American, English

Servings 9 muffins

Equipment

• OTG

Ingredients

  

• 1 cup Whole wheat flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• As req Salt
• As req Chilli powder / Chilli flakes
• 1 tbsp Mixed Italian herbs - 1 tbsp
• 1 tbsp Tomato sauce - 1 tbsp
• 4 tbsp Curd - 4 tbsp
• ½ cup Milk + some if req
• ⅓ cup Onion
• ¼ cup Corn kernals
• 2 tbsp Oil
• To garnish Coriander

Instructions

 

Preparing the batter

• Take a bowl, add wheat flour, baking powder, baking soda, required amount of salt.
• And then into it add chilli powder. We can also use chilli flakes instead of chilli powder. Followed by it add mixed Italian herbs.
• Into this dry ingredients, add finely chopped onions, corn kernals and mix well.
• Then start adding the wet ingredients  one by one.
• First add half the amount of curd mentioned. And then add the milk and mix well.
• If required we can add some more milk. It depends on the consistency of the batter. Add the oil and remaining curd, mix well.
• The batter for the savoury or corn muffins is ready. Finally add some chopped coriander leaves.

Baking

• Pre heat the oven at 180 degree celsius for 3 minutes.
• Take the muffin tray and grease it well with oil.
• Fill it with the batter. We should fill only 3/4 th as we need to give space for the muffin to raise and bake.
• The given quantity will yield around nine muffins.
• Now the muffins are ready to bake. Keep the muffin tray inside the oven.
• Bake it at 170 degree celsius for 15 to 20 minutes.
• Insert a toothpick and check if it comes out clean. Brush the top with oil.
• The corn muffins are ready to serve. Serve hot with tomato ketchup or some dip.

Video

Keyword Corn muffins, Savoury muffins, Whole wheat savoury muffins

INGREDIENTS

Whole wheat flour – 1 cup

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Salt – As req

Chilli powder / Chilli flakes – As req

Mixed Italian herbs – 1 tbsp

Tomato sauce – 1 tbsp

Curd – 4 tbsp

Milk – 1/2 cup + some if req

Onion – 1/3 cup

Corn kernals – 1/4 cup

Oil – 2 tbsp

Coriander – To garnish

INSTRUCTIONS

Preparing the batter

• Take a bowl, add wheat flour, baking powder, baking soda, required amount of salt.
• And then into it add chilli powder. We can also use chilli flakes instead of chilli powder. Followed by it add mixed Italian herbs.
• Into this dry ingredients, add finely chopped onions, corn kernals and mix well.
• Then start adding the wet ingredients  one by one.
• First add half the amount of curd mentioned. And then add the milk and mix well.
• If required we can add some more milk. It depends on the consistency of the batter. Add the oil and remaining curd, mix well.
• The batter for the savoury or corn muffins is ready. Finally add some chopped coriander leaves.

Baking

• Pre heat the oven at 180 degree celsius for 3 minutes.
• Take the muffin tray and grease it well with oil.
• Fill it with the batter. We should fill only 3/4 th as we need to give space for the muffin to raise and bake.

• The given quantity will yield around nine muffins.
• Now the muffins are ready to bake. Keep the muffin tray inside the oven.
• Bake it at 170 degree celsius for 15 to 20 minutes.

• Insert a toothpick and check if it comes out clean. Brush the top with oil.

• The corn muffins are ready to serve. Serve hot with tomato ketchup or some dip.

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