High Protein Upma Muffins

• servings: 9 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 cup coarse and fine semolina (160 g)

½ cup plant-based yoghurt (I use soy yoghurt, about 122 g)

1 cup water (240 ml)

½ red onion (finely diced)

1 carrot medium-sized (grated)

1 green chilli pepper (minced)

½ inch ginger (minced)

½ block or 250 g Smoked/regular firm tofu (pressed, to remove excess water and grated)

½ tsp baking soda (or 1 tsp baking powder)

Salt to taste

1 tbsp lemon juice

1 tbsp extra virgin coconut oil

1 tsp mustard seeds

1 tsp urad dal

1 tbsp cashews

1 tbsp peanuts

6-7 curry leaves

Directions

Preheat the oven to 180C/360F.

Grease a muffin tin with oil and set aside.

Mix together all the ingredients (semolina, yoghurt, water, salt, diced onion, grated carrots, grated tofu, minced ginger, minced red chilli pepper, baking powder) except lemon juice in a large mixing bowl.

In a mini tempering pan, add the coconut oil on medium heat and add the mustard seeds.

Once they start popping, add urad dal. When the urad dal turns very slightly golden, add the peanuts and then the cashews.

When they become light brown, add the curry leaves and let them become crispy.

Immediately add this to the Upma mixture and stir it in.

Finally, add the lemon juice and stir it in.

Pour or spoon the batter into the muffin tin, filling each cup to the top.

Bake for 25-30 minutes or until the muffins are done and look slightly golden brown on the sides.

Take it out and let it cool down completely before removing them with a spatula.

Serve with some mango pickle and a cup of chai!