Savory Summer Squash Muffins (Dhoodhi Handvo)
Preheat oven to 350 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray.Advertisement
Mix flour, 2 1/2 tablespoons oil, salt, baking soda and turmeric in a medium bowl.
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.
Spoon the batter into the prepared muffin tin, filling each cup until almost flush with the top. Level the batter.
Heat the remaining 1 1/2 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 1/2 teaspoon of the seasoned oil on top of each muffin, then sprinkle with sesame seeds.
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.
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 (1/2-cup) cups
1 1/2 starch, 1 fat