This is a soft, delicious, vegan muffin made with cashew yogurt and potatoes. These are perfect savory muffins that can be served with a soup or salad, or even a curry! These are great for breakfast as well as for chai time!
These flavorful savory and vegan muffins remind you of the popular stuffed flatbread, aloo paratha! We love this paratha so much but postpone the requests for it to weekends as it needs a little planning and time. Sometimes, making it on weeknights may not work out. That's the basic story of how I made these savory muffins! Love of aloo paratha is the reason. If there is any chole curry leftover, I just opt to make these muffins that are easier to make for a balanced meal. These are great with soups and stews too! We love these with Tomato Soup as well as Kale and Pasta Minestrone.
These are vegan using cashew yogurt but you can use any yogurt of your choice. The liquid ratio is very important in this muffin as the cooked potatoes will also have moisture. Even a tablespoon of extra moisture will make the muffins sink. Been there.
I have a confession to make that I have an affair with cilantro. It is like I can't live without the aromatic herb. I add cilantro in everything, and did add in this muffin too! A quarter cup! Chives are also added. Onion or garlic chives can be used. Any herbs of your choice can be used. Dill works great too! The aroma of the herbs add the right amount of magical touch.
Whole wheat flour can also be used. Whole wheat absorbs a little extra moisture. Different brands of whole wheat may absorb different liquid quantities according to the wheat variety used. Just play around a couple of tablespoons and enjoy a healthier version too.
The bite of Fresno pepper gives an amazing kick to the flavor while cumin gives a traditional touch. Fresno peppers are spicy and if you do not have those, use Thai chili or Serrano peppers for heat. The spices and heat can be added or adjusted according to your taste buds. The vegan parmesan is optional, but it adds a little cheese flavor. Regular cheese can also be used as per your meal preference, cheddar is a great option. Garlic and/or onion is also optional.
I bake vegan muffins that are sweet as well as savory. I love these Vegan Pear Ginger Muffins and Vegan Jackfruit Muffins equally with Vegan Chocolate Cherry Muffins. These Vegan Coconut Gingerbread Muffins are out of this world! All these sweet ones are amazing just like these savory Samosa Muffins! Try these as well as this vegan cashew yogurt and potato muffins and these are going to find a strong place in your menu.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. Stacy hosts this event every month.
This muffin has the complete flavors of having aloo paratha with raita. The cashew yogurt is a little tart than the regular yogurt. The addition of this yogurt in this muffin gives the satisfaction of having a very flavorful meal. In fact a comfort meal! In our Foodie Monday Blog Hop group, we are sharing recipes where curd/yogurt and veggies are the star. Sasmita has an amazing blog and I love her recipes. I love her Sooji Poda Pitha and Chena Tarkari. Though we love traditional Gooseberry Raita, Cilantro Raita or Roasted Eggplant Raita or this amazing Garbanzo Beans and Mint Raita or this Morkuzhambu, a yogurt based soupy curry, I wanted to share something different. And my trials of making easier aloo paratha gave this tasty muffin and is a perfect share for the theme. I love this version of muffin than the liquid roti style. Less time and great taste. That's what is needed on busy weekdays when we long for comfort food.
Makes 12 muffins
All purpose flour - 1.5 cups
Baking powder - 1.5 tsp
Salt - 1.5 tsp
Garlic powder - 1/4 tsp
Vegan parmesan - 1 tbsp
Cashew yogurt - 1 cup plus
Oil - 1/3 cup
Aquafaba - 2 tbsp
Fresno pepper - 2 tbsp, chopped
Cilantro - 4 tbsp
Cumin - 3/4 tsp
Potato - 1 cup, cooked, thin shredded
Preheat the oven to 350 degrees F.
Add the flour, baking powder, baking soda, salt, garlic powder, vegan parmesan to a bow and mix. Set aside.
Add the flour quickly and mix. Fold in the Fresno peppers, cumin, chives, and cilantro. The batter will be a little thicker than regular muffins.
Scoop into lined and sprayed muffin tin.
Bake at 350 degrees for 18 minutes or until the inserted toothpick comes out clean.
Cool for a few minutes. Serve as such or with some soup or curry.
Here are the quick links to the muffins we shared for March 2022 #MuffinMonday! Thanks Stacy!
- Blueberry Granola Whole Wheat Muffins from Karen's Kitchen Stories
- Cashew Yogurt and Potato Muffins from Magical Ingredients
- Mini Chocolate Chip Muffins ;from A Day in the Life on the Farm
- Pineapple Upside Down Muffins from Jolene's Recipe Journal
- Sourdough Sweet Carrot Mini Muffins from Food Lust People Love