Description

Indulge in the comforting flavors of Parmesan Zucchini Potato Muffins, where crispy tops give way to soft, savory bites filled with cheesy goodness. Perfect for brunch or a snack, these muffins are not only delicious but also a sneaky way to incorporate veggies into your diet. With their golden crust and vibrant zucchini flecks, they’re sure to impress family and friends at any gathering.

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
2 medium potatoes, grated (about 1.5 cups)
1 medium zucchini, grated (about 1 cup)
1 cup freshly grated Parmesan cheese
2 large eggs
1/4 cup olive oil

Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin.
Grate the potatoes and squeeze out excess moisture using a kitchen towel.
Grate the zucchini without squeezing out moisture.
In a bowl, whisk together eggs and olive oil, then mix in the grated potatoes and zucchini.
In another bowl, combine flour, baking powder, salt, and pepper; gradually fold into the wet ingredients.
Stir in Parmesan cheese until evenly mixed.
Fill muffin tins three-quarters full and bake for 25-30 minutes or until golden brown.
Cool for five minutes in the pan before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 150
Sugar: 1g
Sodium: 230mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: Squeeze out moisture from vegetables to avoid sogginess. Feel free to swap zucchini for carrots or add herbs like basil or thyme for extra flavor. Store leftovers in an airtight container for up to five days; reheat at 350°F (175°C) for about ten minutes.