Total Time: 40 minutes
Yield: 12 muffins
Diet: Vegetarian
These Crispy Parmesan Zucchini Potato Muffins are a savory, veggie-packed treat that’s perfect for breakfast, a snack, or a side dish. With a golden, crispy exterior and a soft, flavorful inside, these muffins are sure to impress!
Ingredients:
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Cooking spray or olive oil (for greasing)
Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil. - Prepare the vegetables:
Grate the zucchini and potato. Be sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth to achieve a crispier texture. - Mix the batter:
In a large bowl, combine the grated zucchini and potato with the Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until all the ingredients are evenly mixed. - Fill the muffin tin:
Spoon the mixture into the muffin cups, filling each about 3/4 full. - Bake:
Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. - Cool and serve:
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes:
- Squeeze out the moisture: It’s crucial to remove as much moisture as possible from the zucchini and potato to get that crispy muffin texture.
- Add-ins: Feel free to get creative! You can add grated carrots or sweet potatoes, or sprinkle in some fresh herbs like parsley or dill for added flavor.
Enjoy these crispy, cheesy muffins as a satisfying snack or a great side to any meal!