Vegetable muffins: Morning muffin that's packed with vegetable

People have so many different taste for breakfast, someone sweetness is what they long for, when some people love to have savoury thing instead.

Cooking in the morning is not easy esp. when all you want is sleeping, ^^, so it will be better if you can just warm and eat it!!! But easy doesn't mean that you have to sacrifice good thing, and this muffin is what I want to show you.
Morning muffin that's packed with vegetable,  and very, very easy to make. Bite into it and you will be surprised, because there is broccoli floret inside. With this muffin batter base, you can use other kinds of vegetable (or put a lot of vegetable into one muffin) to create different varieties to suite your taste. You don't need to beat the shortening with sugar to add air into the batter like other kind of muffin, because you get advantage from using shortening and mayonnaise and the batter transform into fluffy mixture in no time. So it's easy than using oil in the muffin too, as you get airy batter that's ready to be expand (the small air bubbles will expand and leavening the muffin). The result is soft and light muffin without extra sweetness (that's you might not want it, haha). 
The only point that you need to pay attention is after adding the second batch of flour, just fold until the batter combine, don't beat it or fold it too long as you will lose the precious air that you successfully add into it, or make the muffin tough from gluten development!!!


English: Vegetable muffins
สูตรภาษาไทย: มัฟฟินผัก

日本語のレシピ：野菜マフィン
Youtube: มัฟฟินผัก / Vegetable muffins/ 野菜マフィン

Vegetable muffins

Makes 6 muffins

100 g ..................... Broccoli, cut into floret before weighing 
120 g ..................... Cake Flour
1 1/2 tsp ................ Baking powder
50 g ....................... Rice bran oil Shortening
30 g ....................... Mayonnaise
40 g ....................... Plain yogurt
1/2 tsp .................... Salt
................................ Pinch of pepper
2 ............................. Eggs
30 g ........................ Milk
................................ Pizza cheese
................................ Cherry tomato

Preheat an oven to 190℃
Line 6 muffin tins with baking paper cup.

 Put the broccoli in a microwavable bowl, and cover with plastic wrap.
Heat in a microwave for 2-2.30 minutes.
And let it cool completely before using.

 Sift the flour and baking powder together, set aside.

 I use Rice bran oil shortening.

 Put rice bran shortening, mayonnaise, yogurt, salt and pepper into a bowl, and beat until fluffy.

 Add the eggs and beat to combine.

 Beat in half of sifted flour.

 Fold milk into the batter.

 Fold the rest of the flour into the batter.

 Spoon half of the batter into the prepared pan.
Put broccoli into each cup.

 Top with the rest of the batter.
Sprinkle pizza over the muffins, and press tomato into the top.

Bake for 20 minutes.

Vegetable muffins: Morning muffin that's packed with vegetable