Preheat the oven at 350 degrees F and grease the regular size muffin tray.
In a mixing bowl, add semolina flour, chickpea flour, yogurt and cottage cheese and stir to incorporate using Danish whisk or spatula. Stir the flours well until no flecks of flour remain.
Then add grated carrots, zucchini, finely chopped onions and cilantro. Fold them into flour and yogurt mixture.
Add water to adjust the consistency, add only little by little until reach the right consistency of batter.
Make sure the consistency of final batter is lumpy, thick and kind of messy. Excess liquid may result in sinking the muffins from center.
Now add minced ginger, green chills, salt, red chili flakes, cumin seeds, turmeric powder, sesame seeds and hemp hearts. Give a good mix to incorporate everything together all the ingredients.
At this point check, if oven has preheated and you have oiled the muffin tray is lined with oiled liners and ready to fill the batter.
Now add baking powder and baking soda, give a quick rigorous mix and quickly fill the muffin tray. This batter would be enough to fill 12 regular size muffin molds.
Sprinkle some sesame seeds and pumpkin seeds on top and bake at 350°F for 25-30 minutes.
The above given baking time is approximation, do a doneness check with a toothpick or a knife when closer to end of baking time. If the toothpick comes out clean it’s time to cool down the muffins, if not bake for little more time.
Allow freshly baked muffins to cool in the muffin tray for around 5-7 minutes. When manageable to handle transfer them to cooling rack.
Enjoy them warm just like that or pair them with some green cilantro chutney and strawberry chutney.