Fenugreek Coriander Muffins

Coriander and fenugreek are a couple of the most commonly used herbs in indian cooking. I had a lot of fenugreek leaves lying around in my refrigerator ( and I always have a lot of coriander leaves lying around in the refrigerator) so I decided to bake something different with 'em. And the result was, indeed, quite satisfying. We had these muffins with a Starfruit Apple Dip 

Ingredients

7 tbsp heaped - whole wheat flour (atta)

3 tbsp - fenugreek leaves (methi), finely chopped

3 tbsp - coriander leaves,  finely chopped

1 tbsp - ginger, finely chopped

1 - green chilli, finely chopped (adjust according to your taste)

13 - 15 tbsp - buttermilk

3 tbsp - low fat milk
3 1/2 tbsp - sunflower oil

1/2 tsp - baking powder

1/4 tsp - salt

Method 

1. Preheat the oven to 170 degree C and line a muffin tray with 6 paper cases.
2. In a bowl, mix together the oil, milk and buttermilk.
3. In another bowl, mix together the flour, baking powder, salt, fenugreek leaves, coriander leaves, chilli and ginger.
4. Add the liquid mixture to the flour mixture and mix lightly. Do not overmix.
5. Spoon the mixture into the paper cases.
6. Place the muffin tray in the centre of the preheated oven and bake for 18-20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
7. Allow the muffins to rest in the tray for a couple of minutes and then transfer to a wire rack to cool completely.
8. Enjoy with the starfruit apple dip or any dip of your choice.

Makes 6 muffins

The  slight bitter taste of fenugreek in the muffins and the tangy fruity dip complemented each other really well.

Enjoy!