CASHEW & PEAS DOUGH NUT STYLE MUFFINS
1 cup Peas, frozen
½ cup Cashew nuts, roughly chopped
1 tbsp. Cumin seeds
2 tbsp. Olive oil
1 tbsp. Ginger, Chopped
1 tbsp. Coconut, fresh, grated
2 tbsp. Coriander leaves, finely chopped
1 tsp, Pepper
Salt to taste
1 tsp. Chaat Masala, Optional
1 ½ cups Flour
1 tsp. Baking Powder
75 gm. Butter, salted
1 tsp. Fruit salt
2 tbsp. Curd
1 cup Milk
Heat oil in the fry pan adds cumin seeds and Cashew nuts, sauté and adds peas, ginger, salt and pepper. Cook it for 2-3 minutes. Remove from heat and adds coconut and chaat masala. Allow to cool.
Preheat oven to 200°C. Grease 8, 1/3-cup capacity dough nut mold
Sift flour and baking powder in to bowl. Combine curd, butter, milk in the stand mixture. Stir and fold with the flour. Fold in the pea’s mixture. Add Fruit salt and mix well. Spoon the mixture in to dough nut mold until three – quarter full.
Bake for 18 to 20 minutes or until a skewer comes out clean. Serve warm with tomato ketch up.