Crispy Parmesan Zucchini Potato Muffins
A delightful twist on traditional muffins, these Crispy Parmesan Zucchini Potato Muffins offer a savory experience that combines zucchini and potato with nutty Parmesan cheese. Perfect for breakfast, snacks, or a side dish.
Ingredients
Main Ingredients
- 1 medium zucchini, grated Provides moisture and sweetness.
- 1 large potato, peeled and grated Adds heartiness.
- 1 cup all-purpose flour Base for muffins.
- 1/2 cup grated Parmesan cheese Introduces nutty flavor.
- 1/4 cup milk Keeps muffins soft.
- 2 large eggs Binds the mixture.
- 2 tablespoons olive oil Adds richness.
- 1 teaspoon garlic powder Elevates flavors.
- 1/2 teaspoon onion powder Adds depth.
- 1/2 teaspoon baking powder Helps muffins rise.
- to taste salt Enhances overall flavor.
- to taste pepper Adds seasoning.
- as needed breadcrumbs For topping, adds crunch.
- optional fresh herbs like parsley For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- Grate the zucchini and potato into a bowl, then squeeze out the excess moisture using a clean kitchen towel.
- In a large bowl, whisk together the eggs, milk, and olive oil until creamy.
- Add the grated zucchini, grated potato, flour, Parmesan cheese, garlic powder, onion powder, baking powder, salt, and pepper. Stir gently until just combined.
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full. Sprinkle breadcrumbs on top.
Baking
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before removing from the tin. Garnish with fresh parsley if desired.
Notes
For added flavor, consider adding dill or chives. For a gluten-free version, use a gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.