Lemon Poppy seed Muffins

INGREDIENTS

• 4 eggs
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 green chilies, finely chopped
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tbsp oil or ghee
• 1/4 cup milk (optional, for softer texture)
• 1/4 tsp ajwain (carom seeds) – optional
• 1/4 tsp mustard seeds – optional

Recipe

Step 1: Preheat the Oven

- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Step 3: Cream Butter and Sugar

- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Pumpkin

- Beat in the eggs, one at a time, followed by the pumpkin puree, milk, and vanilla extract. Mix until smooth.

Step 5: Combine Wet and Dry Ingredients

- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Step 6: Fill Muffin Tin

- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 7: Bake the Muffins

- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool the Muffins

- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Serve and Enjoy

- Serve your delicious pumpkin muffins warm or at room temperature. Enjoy!