Savory breakfast muffins

Savory Breakfast muffins

Traditionally muffins are more of a dessert thing and generally made out of refined flour and lots of sugar and oil. But these Savory breakfast muffins are the total opposite of the normal ones. These are made with semolina (durum wheat) and are completely oil free. These muffins are very portable. You can pack them as a snack for the road trip or enjoy as a breakfast.

This recipe is very customizable. I have made it in Indian style with Indian spices. You can use Mediterranean or Italian spices and give it a twist. Also, the choice of vegetables is totally yours. You can use carrots, broccoli, bottle gourd (Lauki), beans, spinach anything you like. We will need around 1 & 1/2 cup veggies in total.

Savory breakfast muffins

Course: BreakfastCuisine: Indian, American


Prep time


Cooking time


Total time




  • 1 cup semolina (Sooji)

  • 1/4 cup chickpea flour (besan)

  • 1/2 cup yogurt (curd)

  • 1/3 cup water

  • 3/4 cup zucchini

  • 1/4 cup spring onions

  • 1/2 cup colored bell peppers (capsicum)

  • 1 green chilly

  • 1 tsp grated ginger

  • 2 Tbsp coriander leaves (cilantro)

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp watermelon seeds (optional)

  • 1 tsp sesame seeds (optional)

  • Spices
  • 1 tsp coriander powder

  • 1 tsp red chilly powder

  • 1 tsp salt

  • 1 tsp turmeric powder


  • Mix everything in a bowl other than baking powder and baking soda.
  • Leave the mix for 10 mins as semolina tends to soak water.
  • Add baking powder and soda.
  • Check consistency of water, it should be lumpy not too runny.
  • If required add little bit water.
  • Greece the muffin tin and pour the batter.
  • Leave some space on top so that muffins can puff up.
  • Bake in a pre heated oven at 350 F (180 c) for 25-30 mins.

These Savory breakfast muffins last in the fridge for up to a week. You can make them on the weekend and enjoy them throughout the week.

Savory Breakfast muffins