Name: Chilled peas muffin recipe by Priyanka Jain at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For muffin batter; One cup semolina; 1/2 cup thick curd; 1 tea spoon oil; 1 teaspoon salt; 20 gm fruit salt / eno; For stuffing; 2 table spoon hung curd; 1 table sspoon cheese spread; 1 table spoon almond powder; For garnishing; 6 blanched almonds; Thin carrot n beetroot slices; few basil leaves; Mix herbs + pinch of salt

Ingredients Serving: 4

For muffin batter
One cup semolina
1/2 cup thick curd
1 tea spoon oil
1 teaspoon salt
20 gm fruit salt / eno
For stuffing
2 table spoon hung curd
1 table sspoon cheese spread
1 table spoon almond powder
For garnishing
6 blanched almonds
Thin carrot n beetroot slices
few basil leaves
Mix herbs + pinch of salt

Instructions

Muffin batter
Mix samolina,curd,peas pury,oil,salt and make a smooth batter with medium consistency. Let it rest for 15 minutes. Put water on boil in steamer or big pan. Add fruit salt,mix the batter and pour in Greeced muffin molds. Fill it to the 3/4 of the mold not to full. Steam them for 15 to 20 minutes. Check if ready by piercing knife. Should come out clean if done else steam it for next 10 minutes. Rest it to cool little. Use scooper to scoop the muffins from center. Stuffing Gently beat hung curd and add cheese spread, almond piwder , salt n mixed herbs. Make a thick paste. Fill this paste in a pipin (cone) bag and fill the scooped portion of all the muffins. It's time for plating: place the muffins in a square white platter . Top it with thin slices of carrot, beetroot,almond n basil. Serve it chilled with green coffee/ herbal tea.