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Crispy Parmesan Zucchini Potato Muffins

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Deliciously savory muffins combining zucchini, potato, and Parmesan cheese for a satisfying crunch and soft center.

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 2 medium potatoes, grated
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/2 cup chopped fresh herbs (like parsley or basil)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large mixing bowl, combine the grated zucchini and potatoes.
  3. Add the eggs and milk, and mix well.
  4. Stir in the Parmesan cheese, flour, garlic powder, salt, pepper, baking powder, and herbs until just combined.
  5. Spoon the mixture into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
  7. Let cool slightly before serving.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. For best results, use fresh herbs.

Nutrition

Find it online: https://www.goandweb.com/crispy-parmesan-zucchini-potato-muffins/