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Crispy Parmesan Zucchini Potato Muffins

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Delightful muffins combining zucchini and potatoes with a crispy exterior and a soft interior, perfect for any meal.

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

  1. Begin by preheating your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
  2. Grate the zucchini and potato using a box grater, and squeeze out any excess moisture.
  3. In a large mixing bowl, whisk together the eggs, milk, and olive oil until well combined.
  4. Add the grated zucchini and potato, along with the flour, Parmesan cheese, garlic powder, onion powder, baking powder, salt, and pepper. Stir until just combined.
  5. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full, and sprinkle breadcrumbs on top.
  6. Place the muffin tin in the oven and bake for 20-25 minutes or until golden brown.
  7. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Garnish with fresh parsley if desired.

Notes

For added flavor, consider incorporating fresh herbs such as thyme or basil. Leftover muffins can be frozen.

Nutrition

Find it online: https://yummyfirst.com/crispy-parmesan-zucchini-potato-muffins/