Crispy Parmesan Zucchini Potato Muffins
Delight in these savory muffins that combine zucchini, potato, and Parmesan cheese for a crispy, flavorful treat.
Ingredients
Main Ingredients
- 1 cup grated zucchini, excess moisture squeezed out Ensure to squeeze out moisture for the best texture.
- 1 cup grated potato, excess moisture squeezed out Like zucchini, excess moisture should be removed.
- 1/2 cup grated Parmesan cheese Rich and creamy for enhanced flavor.
- 1 cup all-purpose flour Provides a tender crumb.
- 1 tsp baking powder Adds lift to the muffins.
- 1/2 tsp garlic powder For aromatic warmth.
- 1/4 tsp onion powder Enhances overall flavor.
- 1/4 tsp black pepper Adds a touch of heat.
- 1/2 tsp salt Elevates the flavors.
- 2 large eggs Helps bind the ingredients.
- 1/4 cup milk Contributes creaminess.
- 1/4 cup olive oil Provides depth of flavor.
- 2 tbsp chopped fresh parsley (optional) Adds a fresh touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing it or lining with paper liners.
- In a large bowl, combine the grated zucchini, grated potato, and Parmesan cheese.
- In a separate bowl, whisk together all-purpose flour, baking powder, garlic powder, onion powder, black pepper, and salt.
- Gradually add the dry mixture to the zucchini and potato mixture, stirring gently.
- In another bowl, whisk together the eggs, milk, and olive oil.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
Cooking
- Bake the muffins in the oven for about 20-25 minutes until golden brown.
- Let them cool slightly before serving.
Notes
Be careful to squeeze out excess moisture from zucchini and potatoes. Overmixing the batter may lead to a dense muffin. Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for later.