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Vegetable Oats Muffin Recipe

These vegetable oats muffins are not just limited to baby-led weaning and the lunchbox. They make a great breakfast, lunch or snack for both adults and kids.

Nutritional info

  • 125.4 kcal
    Energy
  • 5.7 gm
    Total Fat
  • 0.3 mg
    Iron
  • 55.9 mg
    Calcium
  • 1.9 gm
    Protein
  • 0.5 mg
    Vitamin C
  • 0.0 mcg
    Vitamin B12
  • 28.6 mcg
    Vitamin A
  • 12.9 gm
    Carbohydrate
20 Grated Tsp(15.0 gm) Cheese
1/8 Tsp(0.67 gm) Baking Soda
1/2 Tsp(2.0 ml) Oil
1/4 Tsp(0.38 gm) Red Chilli Flakes
1/2 Cup(121.0 gm) Nestlé A+ Curd
2 Chopped Tbsp(16.0 gm) Onion
2 Chopped Tbsp(25.0 gm) Tomato
1/4 Cup(36.0 gm) Wheat Flour (Whole)
3/4 Flour Cup(66.0 gm) Oats
1/8 Cup(19.0 gm) Sweet Corn
2 Grated Tbsp(19.0 gm) Carrot
1 Tsp(2.0 gm) Salt
1.5 Tsp(2.0 gm) Baking Powder
6 Tsp(24.0 gm) Butter
1/4 Cup(51.0 ml) Nestlé A+ Milk
1/4 Tsp(0.3 gm) Mixed Herbs
  • In a bowl add 3/4 cup oats flour, 1/4 cup wheat flour, 2 tbsp grated carrot, 2 tbsp chopped tomato, 2 tbsp chopped onion, 1/8 cup sweet corn, 1/2 tsp salt, 1/4 tsp red chilli flakes, 1/4 tsp mixed herb, 1/2 tsp baking powder, 1/8 tsp baking soda, 1/2 cup Nestlé A+ Curd, 1/4 cup Nestlé A+ Milk, 2 tbsp cheese grated and mix well.

  • For Baking

    Grease mould with 1/2 tsp oil.

  • Pour muffin batter in the mould.

  • Bake it for 20 mins at 180 degree Celsius.