Spicy indian Zucchini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 cup whole wheat flour1/2 cup besan(split peas flour)1 tsp baking soda1 tsp baking powder1 tsp salt1 tsp ground cumin seeds1/4 tsp turmeric2 tbsp canola oil1 large egg2 Tbsp yogurt1 tsp lemon juice1 jalapeno pepper, chopped/crushed1 tsp ginger/garlic paste1 cup shredded zucchini1 small onion, chopped1/4 cup chopped cilantro2 T chopped green onions
First combine the dry ingredients in a large bowl.
In a small bowl combine the wet ingredients then add the wet mixture to the dry mixture, mixing just until combined.
Now fold in the zucchini, onion, cilantro and green onions.
Drop evenly into 9 paper lined or greased muffin cups.
Bake at 325F about 15 min or until golden brown.
Makes 9 muffins
Number of Servings: 9
Recipe submitted by SparkPeople user UMMWALEED.
In a small bowl combine the wet ingredients then add the wet mixture to the dry mixture, mixing just until combined.
Now fold in the zucchini, onion, cilantro and green onions.
Drop evenly into 9 paper lined or greased muffin cups.
Bake at 325F about 15 min or until golden brown.
Makes 9 muffins
Number of Servings: 9
Recipe submitted by SparkPeople user UMMWALEED.
Nutritional Info Amount Per Serving
- Calories: 108.1
- Total Fat: 4.3 g
- Cholesterol: 24.4 mg
- Sodium: 464.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.1 g
- Protein: 4.0 g
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