- Sourdough starter - 1 cup
- Vegetable oil - 1/4 cup
- Yogurt - 1/4 cup (in place of one large egg)
- Whole wheat flour - 1 cup
- Salt - 1 tsp
- Baking soda - 1 tsp
- Green chillies - 5 - 6 chopped finely
- Mint - chopped finely and then measured 1/2 cup (You can reduce this if you do not like this strong flavor)
Preheat the oven to 375 F. If using aluminum pan, use 400 F. I was using a dark non-stick pan. Line mini muffin / muffin pan with liners or spray with vegetable oil spray. I lined my mini muffin pan with liners. In a large bowl, combine, starter, oil, yogurt. In another bowl, mix whole wheat flour, salt, baking soda, green chillies and mint. Add the liquid ingredients to dry ingredients and stir just till combined. Do not over mix. Batter will be quite stiff. Fill the mini muffin pan / muffin pan 3/4 full. Bake the mini muffins for 12 - 15 minutes or till the toothpick inserted in the center comes out clean. Regular size muffins will require 22 - 25 minutes. Since every oven is different, watch it closely. These muffins are best when warm, but can be warmed and served the next day too.
You could use any herb of your choice. Use red chilli powder or flakes instead of green chillies.
These muffins are on their way to Susan's 'Yeast Spotting' hosted here.
Happy Baking!! Pin It