Recipe for Savoury Muffins With Yoghurt & Herb Dip

This is one of my recipes which comes under the category’ high protein, low carb, vegetarian’ recipes. As vegetarians, eating protein-rich meals often becomes challenging. But if we include lentils, legumes and some nuts and seeds in our diet, everyday protein intake goals can be met. Today’s recipe is a savoury muffin recipe made with Moong dal, cottage cheese and eggs. I paired these muffins with fresh herbs and vegetables and a herbed dip. It is an easy and quick recipe, which requires less than 15 minutes of preparation time and around 25-30 minutes of baking time.

With this recipe, you can make 12 muffins ( serving for four people)

So, let us start with the recipe. I have broken the recipe into four parts:

Preparing the savoury muffins
Preparing the yoghurt and herb dip
Preparing vegetables and herbs needed as an accompaniment
Assembling and plating

So, let us start.

Part 1: Preparing the savoury muffins

Ingredients needed for making savoury muffins :

Split Moong dal with skin (Split Green Gram): 1 cup, washed and soaked for 2 hours in 1 cup water.
Green Chilies: 2
Cumin Seeds: 2 teaspoons
Paprika Powder: 1 tablespoon
Salt: To taste
Garlic Powder: 1/2 teaspoon
Chives: Chopped; 2 tablespoons
Parsley: chopped; 2 tablespoons
Cottage Cheese: 3/4 cup
Baking Powder: 1/4 teaspoon
Zucchini: 1/2, thinly sliced
Eggs: 3

Method for making savoury muffins:

Preheat the oven to 200 deg c for 10 mins.
Toast the zucchini slices in a pan till they turn light brown. Keep aside.
Grind the soaked lentils with green chillies and cumin seeds.
To this paste, add paprika powder, salt, garlic powder, chives, parsley and cottage cheese.
Beat the eggs separately and add to this mixture, followed by baking powder.
Now, grease the muffin tray with oil. Transfer the muffin mixture to the muffin tray. Place a few zucchini slices on each above the muffin batter, and bake for about 25 minutes.