Ingredients:
2 cups fine semolina flour
2½ tablespoons grapeseed oil, plus 1½ tablespoons divided
¾ teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon turmeric
3 cloves garlic, finely grated or minced
1 1-inch piece of fresh ginger, peeled and finely grated
3½ cups packed shredded summer squash
1 cup plain yogurt
1 tablespoon sweetener
¾ cup water
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 tablespoon sesame seeds
Directions:
1. Preheat oven to 350 degrees F. Coat 12 muffin cups with oil or muffin liners.
2. Mix flour, 2½ tablespoons oil, salt, baking soda, and turmeric in a medium bowl.
3. Combine garlic and ginger in large bowl, press with a spoon to make a paste. Add squash, yogurt, and sweetener; stir well to combine. Add the dry ingredients and stir to combine. Add water and stir to combine again.
4. Spoon the batter into prepared muffin cups, filling each cup almost flush with the top. Level the batter.
5. Heat the remaining 1½ tablespoons oil in a small skillet over medium-high heat. Add the cumin and mustard seeds, stirring until fragrant, about 45 seconds, being very 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 muffins until tops are browned, 7-10 minutes more.
7. Let cool in the pan for 20 minutes before removing. Serve warm or at room temperature.
Makes 12 muffins