Crispy Parmesan Zucchini Potato Muffins
Deliciously crispy on the outside and fluffy on the inside, these muffins seamlessly blend zucchini and potatoes for a satisfying snack or side dish.
Ingredients
Vegetables
- 1 medium zucchini, grated Squeeze to remove excess moisture.
- 1 cup grated potatoes About 1 medium potato.
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese Substitute with another cheese if desired.
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1/4 cup milk
- 2 large eggs
For Greasing
- as needed Olive oil For greasing the muffin pan.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
- Squeeze the grated zucchini in a clean dish towel to remove excess moisture. In a large bowl, combine the grated zucchini and grated potatoes.
- In a separate bowl, whisk together the milk and eggs until smooth.
Combining Ingredients
- Pour the wet mixture into the bowl with the zucchini and potatoes. Add the flour, Parmesan cheese, baking powder, garlic powder, salt, and black pepper. Stir until just combined, ensuring not to overmix.
- Using a spoon or ice cream scoop, fill each muffin cup about 2/3rds full with the mixture.
Baking
- Bake in the preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before removing them from the tin. Enjoy warm!
Notes
Store muffins in an airtight container in the refrigerator for up to four days or freeze in a freezer-safe bag for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.