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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
- 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.
- 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.
- Add garlic, Italian seasoning, Parmesan cheese powder, refined flour and egg to the pan. Remove from heat and whisk well.
- Grate mozzarella cheese and processed cheese into the pan and whisk again. Set aside to cool to room temperature.
- 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.
- 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 |
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