Semolina and Zucchini Muffins

  • Difficulty: Medium
  • 35 minutes
  • 4 servings

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.

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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