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Semolina and Zucchini Muffins

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 a black sesame, mustard, and cumin garnishing.
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 a black sesame, mustard, and cumin garnishing.

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Ingredients

2 cups of semolina flour
2 tablespoons of vegetable oil
salt
1 teaspoon baking soda
1 tablespoon turmeric
1 garlic clove, crushed
1 teaspoon ginger, shredded
1 medium zucchini, shredded
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

Ingredients

Steps

1
Done

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
Done

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
Done

Fill 6 paper muffin cups with the mixture. Place them on a 6-cup muffin pan.

4
Done

Garnish with black sesame seeds, mustard seeds, and cumin seeds. Bake for 20 minutes at 350⁰F/175⁰C.

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Nutritional Chart

387 kcal
Calories
14 g
Protein
6 g
Fat
67 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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