Carrot & paneer savoury muffins (Eggless)

Happy happy b’day my pattu kutti baby :). Adya turns 2 today and I am having a highly nostalgic day (days actually). It’s true when they say a baby can turn your life upside down. Everything in our lives now revolve around him. It’s amazing how just a few years back we used to go out every weekend and how we now appreciate a peaceful and quite weekend at home with Adyant :). This brat is totally adorable and I swear I am not saying that cos I am his mother (well, that also a bit but mostly no :)). As he turns 2, I clearly see a tiny human in him in every sense. He has become very clear on his choices – whether it’s food, clothes, games or any activity. As interesting and cute it is to see this phase, it’s also scary. Anywho, Adya started developing a strong sense of dislike towards anything sweet when he was around 1 year and that stands true for the whole of the last year. Hence, it didn’t make any sense buying/ baking a regular birthday cake for him (you know, the sweet ones). I came across Saffron Trail on instagram and I have become a huge fan of hers. I love how she effortlessly makes yummy & healthy stuff. I have been wanting to try these muffins I came across in her site. What better day to make these than on Adyant’s b’day :). Adyant has a peculiar attribute. He somehow knows a dish is sweet just by looking at it. I swear I don’t know how he does it because there can’t be a pattern to sweets right?? You give him chocolates, cakes, cupcakes/ muffins – he rejects; give him kesari, chakkarai pongal – rejects; give him paayasam/ kheer – still rejects :). So, I wasn’t entirely sure if he would look at these muffins and reject them thinking they may be sweet. However, I had to try it out cos I had a good gut feel about this one and I was totally right on my that – my boy absolutely loved it. We all were very thrilled and we were delighted that he devoured into 2 of these as soon as they were out of the oven (especially considering he is sick & has been rejecting a lot of his usual solids). We did the mandatory birthday cake cutting with these savoury muffins :). Saffron Trail – Thank you very much. You totally made our day :). This recipe is also a healthy one and such a keeper. My son starts pre-school soon and I am sure this will be on a repeat mode for his snack box.

Carrot & paneer savoury muffins (eggless)
Prep Time
10 mins
Cook Time
20 mins
Course: Snack
Cuisine: International
Servings: 9 muffins
Dry Ingredients
  • 1/2 cup white whole wheat flour/ brown flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup grated carrot
  • 3 tbsp grated cottage cheese/ paneer
  • 1 tbsp refined/ olive oil
  • 1 tsp distilled white vinegar
  • 1/2 cup whisked yoghurt
  • 1/2 tsp garlic herb seasoning/ oregano
  • 1/2 tsp red chilli flakes
For Garnish
  • 3-4 nos walnuts (chopped coarsely)
  • 1 tbsp shredded cheese
  1. In a wide bowl, whisk together all the dried ingredients - the flour, baking powder, baking soda & salt. Set it aside.

  2. In another bowl, mix together the shredde carrot, paneer/ cottage cheese, oil, vinegar, yoghurt, garlic herb seasoning & red chilli flakes. 

  3. Add the wet mixture into the dry and fold. You don't need to over whisk. 

  4. Grease the muffin tray (skip this if you are using silicone moulds) and pour this mixture into 6 silicon moulds. Fill each mould to 2/3rds of it's size.

  5. Garnish on top with cheese & chopped walnuts. 

  6. Bake in a preheated oven of 180c for 15-20 minutes. 

  7. Once baked, cool it down a bit and dig in. Have it while it's still warm. 

Recipe Notes
  1. If you want the muffin mixture too dry, add a few teaspoons of water (a teaspoon at a time). I didn't have to do this. 
  2. Based on your oven/ mould, the baking time will vary. I used silicon moulds which always seem to take more time than the regular ones.

Stepwise pictures

In a wide bowl, add the flour, baking powder, baking soda & salt. Mix well.

In a separate bowl, mix together shredded carrot, cottage cheese/ paneer, curd, oil, vinegar, garlic herb seasoning & red chilli flakes.

Combine the wet mixture into the dry and fold in. Do not whisk too much.

Grease your muffin try (skip this if you are using silicon moulds) and pour equal measures into 6 muffin moulds (filling about 2/3rds of each mould). Garnish on top with cheese & chopped walnuts.

Bake in a preheated oven at 180c for 15-20 minutes.

Once done, let it cool down for a bit before digging in.

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2 Responses

  1. pm says:

    Hi Sowmya!
    Recipe looks delicious!
    If we want to bake it as a whole cake instead of muffins.. can you pls suggest temp & time for baking ?
    Thank You!

    • Sowmya says:

      Thank you. I have not tried this but you can try 180c for 25-30 minutes and then stick it with a toothpick & check.

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