Masala Oat Muffins With Tangy Mayo Dip

Main Ingredients	Saffola Peppy Tomato Masala Oats, mayonnaise
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	16-20 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Masala Oat Muffins With Tangy Mayo Dip

• 2 packets Saffola Peppy Tomato Masala Oats
• 1/2 cup mayonnaise
• 1/2 teaspoon paprika powder
• 1 teaspoon red chilli sauce
• 1 teaspoon tomato ketchup
• 1 tablespoon fresh dill leaves finely chopped
• 1 teaspoon garlic finely chopped
• 1 teaspoon Italian seasoning
• 2 tablespoons Parmesan cheese powder
• 1 tablespoon refined flour
• 1 egg
• 50 grams mozzarella cheese
• 50 grams processed cheese
• for garnishing Fresh coriander sprigs a few

Method

1. Heat 2½ cups water in a non-stick pan and bring it to a boil. Add Saffola Peppy Tomato Masala Oats and stir well. Cover and cook for about 3 minutes on low heat or till fully done.
2. To make spicy dip, combine mayonnaise, paprika powder, red chilli sauce and tomato ketchup in a bowl. Mix well. Add dill leaves and mix again. Set aside.
3. Add garlic, Italian seasoning, Parmesan cheese powder, refined flour and egg to the pan. Remove from heat and whisk well.
4. Grate mozzarella cheese and processed cheese into the pan and whisk again. Set aside to cool to room temperature.
5. Place oats mixture into 12 small individual silicon muffin moulds. Place the moulds in the oven and bake at 180°C for 6-8 minutes.
6. Remove moulds from heat and demould oat muffins on a serving dish. Drizzle spicy dip on top, garnish with coriander sprigs and serve immediately.

Nutrition Info

Calories	1156
Carbohydrates	68.5
Protein	122.2
Fat	302
Other Fiber	Calcium- 1082mg