Savory Summer Squash Muffins (Dhoodhi Handvo)

Savory Summer Squash Muffins (Dhoodhi Handvo)

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From: EatingWell Magazine, September/October 2016

Indian handvo are savory quick breads traditionally made with lauki (also called calabash), a large, mild squash found in India. In this healthy recipe, we use easier-to-find zucchini and bake them in a muffin tin so they all get delightfully crispy edges.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 cups fine semolina flour
  • 2½ tablespoons canola oil or grapeseed oil plus 1½ tablespoons, divided
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground turmeric
  • 3 cloves garlic, finely grated or minced
  • 1 1-inch piece fresh ginger, peeled and finely grated or minced
  • 3½ cups packed shredded zucchini (about 1 pound)
  • 1 cup low-fat plain yogurt
  • 1 tablespoon sugar
  • ¾ cup water
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 tablespoon sesame seeds

Preparation

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  1. Preheat oven to 350°F. Coat 12 ( ½-cup) muffin cups with cooking spray.
  2. Mix flour, 2½ tablespoons oil, salt, baking soda and turmeric in a medium bowl.
  3. Combine garlic and ginger in a large bowl; press with a spoon to make a paste. Add zucchini, yogurt and sugar; stir until well combined. Add the dry ingredients and stir to combine. Add water and stir to combine again.
  4. Spoon the batter into the prepared muffin tin, filling each cup until almost flush with the top. Level the batter.
  5. Heat the remaining 1½ tablespoons oil in a small skillet over medium-high heat. Add cumin seeds and mustard seeds; cook, stirring, until very fragrant, about 45 seconds, being careful not to burn them. Remove from heat. Spoon a scant ½ teaspoon of the seasoned oil on top of each muffin, then sprinkle with sesame seeds.
  6. Bake for 20 minutes. Leaving the pan in the center of the oven, switch the oven to broil, and broil the muffins until the tops are browned, 7 to 10 minutes more.
  7. Let cool in the pan for 20 minutes before removing. Serve warm or room temperature.
  • Make Ahead Tip: Refrigerate for up to 3 days or freeze airtight for up to 3 months; reheat in a toaster oven.
  • Equipment: Muffin tin with 12 ( ½-cup) cups

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 172 calories; 6 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 5 g protein; 85 mcg folate; 1 mg cholesterol; 4 g sugars; 0 g added sugars; 87 IU vitamin A; 7 mg vitamin C; 59 mg calcium; 2 mg iron; 115 mg sodium; 208 mg potassium
  • Nutrition Bonus: Folate (21% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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