INDIAN-SPICED MUFFINS
MAKES 6
(^1) / 3 cup (40g) frozen peas, thawed
1 tsp finely grated fresh ginger
1tbsmildcurrypowder
1 tsp each ground cumin and ground turmeric
125g paneer (substitute feta), crumbled
200g potato, cooked, cooled,
roughly mashed
(^1) / 2 cup (125ml) buttermilk
Softenedbutter and eggplant chutney,
to serve
Preheat oven to 180°C and grease a 6-hole
Texasmuffinpan.Foldthree-quartersofpeas
and all remaining ingredients through base
muffin mixture. Season. Divide among muffin
holes, sprinkle with remaining one-quarter peas
andbakefor25-30minutesoruntilaskewer
inserted in the centre comes out clean. Spread
with butter and chutney to serve.
delicious.com.au 79