Semolina and Zucchini Muffins







A recipe from the cuisine, allowed in a / diet.

These zucchini semolina muffins are an easy job for anyone. They are moist, mildly sweet and salty at the same time, which makes them all-purpose snacks. Flavor them heavily: use plenty of turmeric, ginger, and garlic and black sesame, mustard, and cumin garnishing.

Nutritional Chart

Calories: 387 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 6 g
  • 67 g

Ingredients Needed for Semolina and Zucchini Muffins

2 cups of semolina flour
2 tablespoons of vegetable oil
1 teaspoon baking soda
1 tablespoon turmeric
1 garlic clove, crushed
1 teaspoon ginger, shredded
1 medium zucchini, shredded
⅔ cup low fat yogurt
1 teaspoon sugar
¼ cup water
2 teaspoons of black sesame seeds for garnishing
2 teaspoons of mustard seeds for garnishing
2 teaspoons of cumin seeds for garnishing

How to Make Semolina and Zucchini Muffins

  1. Add the semolina flour, vegetable oil, baking soda, and 1 teaspoon of turmeric to a bowl. Season with salt and mix until even using a spatula. Add the remaining turmeric and, again, mix until even.
  2. Add the garlic and ginger to a bowl and mix them using a teaspoon. Add the zucchini, low-fat yogurt, sugar, and water. Mix them until even. Add the turmeric mixture and, again, mix until even.
  3. Fill 6 paper muffin cups with the mixture. Place them on a 6-cup muffin pan.
  4. Garnish with black sesame seeds, mustard seeds, and cumin seeds. Bake for 20 minutes at 350⁰F/175⁰C.

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