Parmesan Zucchini Potato Muffins

 Parmesan Zucchini Potato Muffins



Savory, golden muffins loaded with grated zucchini, potatoes, and Parmesan—perfect for a snack, brunch, or side dish. These delightful bites are best served warm with sour cream and chives!


Ingredients

2 medium zucchinis, grated

2 medium potatoes, grated

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

2 large eggs, lightly beaten

1 teaspoon baking powder

Salt and freshly ground black pepper, to taste

1/4 cup vegetable oil

Sour cream and chopped chives, for garnish

Directions

1. Preheat the Oven:

Heat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin for easy removal.

2. Prep the Zucchini and Potatoes:

Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth.

Squeeze firmly to remove as much moisture as possible to prevent soggy muffins.

3. Mix the Batter:

In a large mixing bowl, combine the squeezed zucchini and potatoes with the chopped onion, minced garlic, flour, Parmesan cheese, and baking powder.

Add the beaten eggs and season with salt and pepper. Mix until everything is evenly combined.

Stir in the vegetable oil until the mixture is cohesive.

4. Fill the Muffin Tin:

Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

5. Bake:

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve:

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Serve warm with a dollop of sour cream and a sprinkle of chopped chives on top for a fresh, tangy finish.

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