Crispy Parmesan Zucchini Potato Muffins
These crispy muffins combine zucchini and potato with freshly grated Parmesan cheese, creating a delightful and savory treat perfect for brunch or snacking.
Servings 12 muffins
Calories 130kcal
Ingredients
Muffin Base Ingredients
- 1 cup grated zucchini freshly picked for its juicy texture
- 1 cup grated potato adds heartiness and moisture
- 1/2 cup freshly grated Parmesan cheese provides a rich, nutty flavor
- 1 cup all-purpose flour gives the muffins a tender crumb
- 1 teaspoon baking powder essential for that perfect rise
- 1 teaspoon garlic powder for a hint of aromatic depth
- 1 teaspoon onion powder enhances the flavor profile
- to taste black pepper adds a subtle kick
- to taste salt balances all the flavors
- 2 large eggs binding the ingredients together
- 1/2 cup milk enriches the batter
- 1/4 cup olive oil ensures moisture and a slight fruity taste
- 2 tablespoons chopped fresh parsley for a touch of freshness and color
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
- In a large bowl, combine grated zucchini, grated potato, and Parmesan cheese. Mix well.
- In another bowl, whisk together flour, baking powder, garlic powder, onion powder, black pepper, and salt.
- Pour the dry mixture into the zucchini-potato blend and stir gently.
- In a separate bowl, whisk eggs, milk, and olive oil, then combine with the dry ingredients.
- Fill muffin cups about three-quarters full with batter.
Baking
- Bake for 20-25 minutes until golden brown and crispy.
- Let cool slightly before serving.
Notes
Squeeze out excess moisture from the grated zucchini to avoid soggy muffins. You can customize this recipe by adding diced bell peppers or different types of cheese for an exciting twist. These muffins freeze beautifully; reheat in the oven before serving.