Poppy Seeds Parsley Savory Muffins ~ Eggless!!

Now its time for Blog Hop Wednesday, brainchild of Radhika. I think most of the bloggers might me knowing about this wonderful event. If not, do drop by Radhika's space to know more about the event. For this month i was paired with Jagruti Dhanecha of Jagruti's Cooking Odyssey, JCO in short, wow...she had lots of delicious recipes and i loved all her sweet delights and North Indian Chaats/Snacks. First i thought of making Pani Puri from her space, but i lack mint n chilies to make chutney n pani :( so dropped that idea...Then after going through all her recipes i decided to bake her Poppy Seeds and Parsley Savory Muffins. As we love savory muffins a lot and also the recipe sounds simple n very interesting that too with little touch of spices n ginger-garlic paste, i was so much impressed n tried it without second thought. I made very little changes to the original recipe since i lack wheat germ i used Milled Flax seeds. The muffins come our really too good n tasted like savory bread, she suggested to serve with green chutney, gonna make it for our evening snack. My kids too liked it very much, these muffins are very flavorful, soft n yummy. Now to the recipe...

Ingredients

1. All Purpose flour    1 cup
2. Whole Wheat Flour    1 cup
3. Milled Flax Seeds / Wheat Germ    2 tbsp
4. Poppy Seeds    2 tbsp (i used white poppy seeds)
5. Baking Powder   2 tsp
6. Baking Soda   1 tsp
7. Salt    to taste
8. Fresh/dried Parsley    1tbsp (if using fresh,finely chopped)
9. Cilantro leaves     1 tbsp (finely chopped)
10. Green chili-ginger-garlic paste    2-3 tsp
11. Garam Masala Powder     1/4 tsp
12. Oil     2tbsp ( i used Canola oil)
13. Milk    1 cup
14. Thick curd/yogurt  1 cup(beaten)

Method

• Preheat oven to 400 degree Fahrenheit. Line Muffin Tray (12 cup) with paper liners and keep ready.

• Take a large mixing bowl, add all ingredients one by one from "All Purpose Flour to Garam Masala Powder" and combine well.

• Then in another bowl, mix milk,oil,curd together and add little by little to the dry ingredients and mix everything well.Then i added 2-3 tsp of Lemon soda, this is optional but it gives u nice fluffy n moist muffins.

• And now fill the lined muffin cups 2/3 with the mix.
• Bake it for 25-30 minutes or until top turns light golden brown (or an inserted knife comes out clean).
• After that cool it on wire rack for sometime n serve this muffins with any spicy chutney or dip.

Sending this recipe to Blog Hop Wednesday~Week 18 and Radhika's I love Baking, Vardhini's Bake Fest, Series # 8 @ Daily Cuppa, and to Jagruti's Know Your Flour Event ~ Wheat Flour and to the event, Guest Quest happening @ Amina Creations.