Description
These savory zucchini and potato muffins are packed with fresh veggies and Parmesan, offering a crispy outside and tender inside. Perfect as a side dish, snack, or light meal, they’re easy to make and deliciously satisfying. Top them with sour cream and chives for an extra touch of flavor!
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 pepper, to taste
- 1/4 cup vegetable oil
- Sour cream and chopped chives, for garnish
Instructions
1️⃣ Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with cooking spray or muffin liners.
2️⃣ Prepare the zucchini and potatoes: Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy muffins.
3️⃣ Combine the ingredients: In a large bowl, mix together the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, and baking powder. Add the beaten eggs, and season with salt and pepper to taste. Stir in the vegetable oil until everything is well combined.
4️⃣ Fill the muffin tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
5️⃣ Bake the muffins: 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.
6️⃣ Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool slightly. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Notes
- Squeezing out the excess moisture from the zucchini and potatoes is essential for achieving a crisp texture.
- These muffins can be served as an appetizer, a side dish, or even for brunch!