Crispy Parmesan Zucchini Potato Muffins
Delight in these Crispy Parmesan Zucchini Potato Muffins, featuring a harmonious blend of zucchini, potato, and rich Parmesan cheese for a comforting dish perfect for any occasion.
Ingredients
For the Muffins
- 1 cup grated zucchini Make sure to squeeze out excess moisture
- 1 cup grated potato Ensure excess moisture is removed
- 1/2 cup grated Parmesan cheese Nutty and savory, adds richness
- 1 cup all-purpose flour Can substitute for whole wheat or gluten-free flour
- 1 tsp baking powder Helps muffins rise
- 1/2 tsp garlic powder Enhances flavor
- 1/4 tsp onion powder Adds sweetness
- 1/4 tsp black pepper Adds a hint of heat
- 1/2 tsp salt Balances flavors
- 2 large eggs Acts as a binder
- 1/4 cup milk Can use almond milk for a dairy-free option
- 1/4 cup olive oil Adds richness
- 2 tbsp chopped fresh parsley Optional, for freshness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease or line your muffin tin.
- In a large bowl, combine the grated zucchini, grated potato, and grated Parmesan cheese.
- In another bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, pepper, and salt.
- In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
- Gently pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Baking
- Place the muffin tin into the preheated oven and bake for 20-25 minutes.
- Remove once golden and crispy on top, and let cool slightly before serving.
Notes
For best results, squeeze out excess moisture from zucchini and potato. Try not to open the oven door too soon; it can affect the rise of your muffins.