Crispy Parmesan Zucchini Potato Muffins
These savory muffins combine the earthiness of potatoes, the unique flavor of zucchini, and the irresistible crunch of Parmesan cheese into a delightful treat, perfect for any meal.
Ingredients
Main Ingredients
- 2 cups zucchini, grated and excess moisture squeezed out
- 1 cup potatoes, peeled and grated
- 1 cup all-purpose flour (or a gluten-free alternative)
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Olive oil for greasing the muffin tin
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Grease your muffin tin with olive oil or use muffin liners.
Mixing Ingredients
- In a bowl, beat the eggs and mix in the grated zucchini and potatoes until well combined.
- In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated Parmesan cheese.
Baking
- Use a spoon to fill each muffin cup with the mixture, about two-thirds full.
- Bake for 20-25 minutes until the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Serving
- Enjoy warm!
Notes
To prevent a soggy muffin, ensure to squeeze out moisture from the zucchini well. Experiment with different cheeses or vegetables for variations.