Cupcakes with Zucchini and Semolina
by Editorial Staff
Today we will prepare snack zucchini muffins. They are juicy, moist, with a pleasant spicy aroma due to garlic and curry. Muffins are convenient to take with you for a snack. By cutting them horizontally, you can make original sandwiches. And unsweetened zucchini muffins are a good substitute for bread for the first and second courses.
Cook: 45 mins
Servings: 3
Ingredients
- Young zucchini – 1 pc. (200 g)
- Milk – 2 tbsp (30 ml)
- Egg – 1 pc.
- Vegetable oil – 2.5 tbsp
- Wheat flour – 100 g
- Semolina – 1 tbsp
- Baking powder – 1 teaspoon
- Dry garlic – 1/4 teaspoon
- Ground curry – 1/4 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the required ingredients. From the indicated amount, I got 6 medium-sized cupcakes.
It is best to choose a young zucchini – it is softer compared to mature and it does not contain hard seeds. Zucchini muffins cook quite quickly, so it is best to turn on the oven to heat up to 180 degrees in advance. - Wash the zucchini, cut off the edges. Grate the zucchini on a coarse grater into a deep bowl.
- Squeeze the grated zucchini from the juice.
- Beat an egg into the squash mass, pour in milk and vegetable oil.
- Stir.
- Combine flour, semolina, and baking powder in a separate bowl.
- Stir dry ingredients. Transfer the dry ingredients to a bowl of the egg-squash mixture. Add dry garlic, curry powder, salt and black pepper to this.
- Knead the courgette dough thoroughly. The thickness of the dough should resemble pancake dough or thick sour cream.
- Divide the squash dough into the wells of the muffin tins. In total, I got 6 muffins.
- Bake the spicy zucchini muffins in an oven preheated to 180 degrees for about 30 minutes.
- Remove the finished muffins from the molds, transfer to a plate and let them cool until warm. Juicy squash muffins can be served at the table.
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