Elevate your Thanksgiving feast with our Handvo Cornbread Muffins—an enticing fusion of Indian flavors and American tradition. This vegan, vegetarian, and eggless delight is crafted to add a spicy kick to your holiday table. Thi recipe seamlessly blends the rich heritage of Gujarati handvo with the warmth of American cornbread muffins.
Watch our recipe video for step by step instructions on how to make Handvo Cornbread Muffins. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Indian Style Spicy Cornbread recipe calories and nutrition information, see the recipe card below. We also have an option to view our vegan cornbread muffin handvo recipe in hindi.
Wishing you a Happy Thanksgiving!
Ingredients:
Instructions:
1) Add 1/4 cup neutral cooking oil to a pan on medium heat.
2) Once warm, add 1 Tbsp mustard seeds, 1 tsp sesame seeds, 1 tsp cumin seeds, 1 tsp kasoori methi, 2-3 green chilies, and 5-6 curry leaves.
3) Cook for 1-2 minutes on medium-low heat, and then set aside.
1) In a large mixing bowl, add 3/4 cup soy milk, 1 flax egg(1 Tbsp flax meal + 3 Tbsp water), tempered oil and mix well.
PRO TIP: Feel free to use any type of milk you prefer!
2) Add in 1/2 cup grated zucchini, 1/2 cup shredded cabbage, 1/2 cup chopped bell pepper and mix everything together.
3) Next, add 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp salt, 1/2 tsp red chili powder, 1/2 tsp turmeric, and 2 tsp lemon juice. Fold everything together.
4) Place batter in a greased muffin tin and garnish with sesame seeds and a curry leaf.
5) Bake at 350 F for 20-25 minutes.
6) Once ready, remove from muffin tins and serve warm.
Happy Thanksgiving!
Ingredients
Directions
1) Add 1/4 cup neutral cooking oil to a pan on medium heat.
2) Once warm, add 1 Tbsp mustard seeds, 1 tsp sesame seeds, 1 tsp cumin seeds, 1 tsp kasoori methi, 2-3 green chilies, and 5-6 curry leaves.
3) Cook for 1-2 minutes on medium-low heat, and then set aside.
1) In a large mixing bowl, add 3/4 cup soy milk, 1 flax egg(1 Tbsp flax meal + 3 Tbsp water), tempered oil and mix well.
PRO TIP: Feel free to use any type of milk you prefer!
2) Add in 1/2 cup grated zucchini, 1/2 cup shredded cabbage, 1/2 cup chopped bell pepper and mix everything together.
3) Next, add 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp salt, 1/2 tsp red chili powder, 1/2 tsp turmeric, and 2 tsp lemon juice. Fold everything together.
4) Place batter in a greased muffin tin and garnish with sesame seeds and a curry leaf.
5) Bake at 350 F for 20-25 minutes.
6) Once ready, remove from muffin tins and serve warm.
Happy Thanksgiving!
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