Description
Delicious and crispy muffins made with zucchini, potato, and Parmesan cheese, perfect for a savory snack or side dish.
Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 1 medium potato, peeled and grated (about 1 cup)
- 1 cup all-purpose flour
- 1 cup shredded Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the grated zucchini and potato. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Add the flour, Parmesan cheese, eggs, milk, garlic powder, onion powder, salt, black pepper, baking powder, and red pepper flakes (if using) to the bowl. Mix until well combined.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Drizzle a little olive oil on top of each muffin for extra crispiness.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, try mixing in chopped fresh herbs like parsley or basil.
- You can also substitute the Parmesan cheese with cheddar or mozzarella for a different taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg