Description
Deliciously cheesy and moist muffins made with zucchini and potato, featuring a crispy Parmesan crust.
Ingredients
Scale
- 1 medium zucchini, grated
- 1 large potato, peeled and grated
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 large eggs
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (for extra crunch)
- Fresh herbs like parsley (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- Grate the zucchini and potato, squeezing out excess moisture with a kitchen towel.
- In a bowl, whisk together the eggs, milk, and olive oil until well combined.
- Add the grated zucchini and potato, then mix in the flour, Parmesan cheese, garlic powder, onion powder, baking powder, salt, and pepper.
- Fill the muffin tin about 3/4 full with the mixture, then sprinkle breadcrumbs on top.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Let the muffins cool briefly before removing them from the tin and garnish with fresh parsley if desired.
Notes
For extra flavor, mix additional Parmesan into the batter or experiment with different cheeses and herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg