Healthy Savoury Muffins

Was wanting to bake healthy savoury muffins for a long time and wanted to use cornmeal and barley flour for the muffins. I wanted them to be loaded with veggies, so that they could be a mini meal on their own. Yes, they did come out very well and were filling too!

Ingredients:
1 cup of cornmeal
1 cup of barley flour
1 cup of finely chopped Red Capsicum, corn nibblets n green peas
1 tbsp of finely chopped cilantro leaves
1 tbsp flax seed powder dissolved in 3 tbsp of water (u can use 1 egg instead)
1/2 a tsp of finely chopped green chillies
Salt to taste
1 tbsp of Baking Soda
1/2 tsp of Baking Powder
1 cup buttermilk
3 tbsp of Olive oil
Water as needed

Method:
Take a bowl and add all the dry ingredients and mix well
Take a smaller bowl and add the flax seed mix (or a beaten egg if using) buttermilk, olive oil and mix nicely.
Now add the above mix to the dry ingredients and add little water. The batter should not be too runny.
Pour the batter into muffin moulds and set in a pre heated oven at 200 deg C and bake for 20 to 25 minutes. Insert a knife at the centre of the muffin to check if it is done and if it comes out clean, remove the muffin tray and set to cool.
You can serve the rugged muffins warm with a hot cuppa soup.