Crispy Parmesan Zucchini Potato Muffins
Delight in these Crispy Parmesan Zucchini Potato Muffins, featuring a blend of grated zucchini, potato, and Parmesan cheese, baked to golden perfection for a tasty snack or meal accompaniment.
Ingredients
Vegetable Mixture
- 1 cup grated zucchini Ensure well-drained to avoid sogginess.
- 1 cup grated potato Ensure well-drained to avoid sogginess.
- ½ cup grated Parmesan cheese Can substitute with other cheeses.
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat or almond flour.
- 1 teaspoon baking powder For lift.
- ½ teaspoon garlic powder Infuses aroma.
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper For a hint of spice.
- ½ teaspoon salt Balances flavors.
Wet Ingredients
- 2 large eggs Binds ingredients together.
- ¼ cup milk Makes muffins tender.
- ¼ cup olive oil Adds richness.
Optional Fresh Herbs
- 2 tablespoons chopped fresh parsley Enhances flavor and color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- In a large bowl, combine the grated zucchini, grated potato, and Parmesan cheese.
- In another bowl, whisk together the flour, baking powder, garlic powder, onion powder, black pepper, and salt.
- Add the dry ingredients to the zucchini and potato mixture, stirring gently to combine.
- In a separate bowl, whisk together eggs, milk, and olive oil.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Fill each muffin cup about three-quarters full with the batter.
Baking
- Place the muffin tin in the oven and bake for 20-25 minutes or until the tops are golden brown.
- Let the muffins cool slightly before serving.
Notes
Ensure to squeeze out excess moisture from zucchini and potato. Keep an eye on baking time to prevent overbaking.