Cupcakes with zucchini and semolina

Cupcakes with zucchini and semolina

Ingredients

• Young zucchini - 1 pc. (200 g)
• Milk - 2 tbsp. spoons (30 ml)
• Egg - 1 pc.
• Vegetable oil - 2.5 tbsp. spoons
• Wheat flour - 100 g
• Semolina - 1 tbsp. the spoon
• Baking powder - 1 teaspoon
• Dry garlic - 1/4 teaspoon
• Ground curry - 1/4 teaspoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the necessary ingredients.
2. From the indicated amount, I got 6 medium-sized cupcakes.
3. It is best to choose a young zucchini - it is more tender compared to a mature one and there are no hard seeds in it.
4. Zucchini muffins cook pretty quickly, so it’s best to turn on the oven in advance to warm up to 180 degrees.
5. Wash the zucchini, cut off the edges. Grate the zucchini on a coarse grater into a deep bowl.
6. Squeeze the grated zucchini from the juice.
7. Beat the egg into the squash mass, pour in the milk and vegetable oil.
8. Stir.
9. In a separate bowl, combine flour, semolina and baking powder.
10. Mix dry ingredients.
11. Pour the dry ingredients into the bowl with the zucchini-egg mixture. Pour dry garlic, curry powder, salt and black pepper here.
12. Thoroughly mix the zucchini dough. In terms of density, the dough should resemble dough for pancakes or thick sour cream.
13. Divide the zucchini batter into the muffin cups. I made 6 muffins in total.
14. Bake the Spicy Squash Muffins in the oven, preheated to 180 degrees, for about 30 minutes.
15. Remove the muffins from the molds, transfer to a plate and let them cool to a warm state.
16. Juicy zucchini muffins can be served at the table.
17. Bon appetit!