Summer is in full swing, fresh vegetables and fruits are sold on the shelves, and a jar of squash caviar is dusty on your shelf in your cellar? Do not rush to throw it away, but dispose of and make delicious semolina muffins.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The site already has a lot of various recipes for all kinds of pastries, in particular cupcakes. Today we are sharing no less interesting and delicious pastries made on the basis of squash caviar and semolina. Besides the fact that the product is very tasty, it is also healthy. Because there is not a single gram of flour here. These muffins are tender, friable and with a pleasant aroma.
Today we will cook portioned muffins, but in the absence of such small forms, you can make one large round or rectangular product. They will differ only in cooking time. For a large form, it will take three times as long. The little ones will be ready in 15 minutes.
These muffins are great for breakfast for the whole family. They are nutritious, so they will saturate the body well and for a long time you will not feel hungry. It is also convenient to give them to the child with you to school and take them with you to work. And if you want, then the recipe can be slightly improved and add pieces of sausage, ham, cheese shavings, chopped herbs, etc.
- Caloric content per 100 g - 83, 5 kcal.
- Servings - 6-8
- Cooking time - 30 minutes
Ingredients:
- Zucchini caviar - 300 g
- Semolina - 150 g
- Eggs - 2 pcs.
- Vegetable oil - for lubricating molds
Step by step preparation of zucchini caviar semolina muffins:
1. Place the squash caviar in a large container and add the semolina.
2. Stir and leave for 15 minutes to allow the semolina to expand and expand. This is a mandatory option, because if the dough does not stand, the semolina in the finished muffins will grind on your teeth, which is not very pleasant.
3. Break the eggs and separate the whites from the yolks. Put the yolks in the dough and mix well, and place the whites in a clean and dry container.
4. With a mixer at high speed, beat the whites until fluffy and firm. When they turn into a white fluffy mass that will reach for the whisk, then they are ready.
5. Transfer the beaten egg whites to the squash-semolina dough.
6. Gently stir the dough with slow movements so that the proteins are distributed throughout the mass. Do this slowly to keep them airy.
7. Grease baking tins with vegetable oil and fill them with dough. Send them to bake in an oven heated to 180 degrees for 15 minutes. Check readiness with a puncture of a wooden stick. It must be dry without sticking. If pieces of dough stick to it, then continue baking the product for another 5 minutes and check the readiness again. After this, cool the product a little and remove it from the molds. If removed while hot, they may break. very fragile.
See also a video recipe on how to make soufflé from squash caviar.
