Crispy Parmesan Zucchini Potato Muffins
A delightful twist on traditional muffins that combine the earthiness of zucchini and potato with the rich, salty crunch of Parmesan cheese, perfect as a snack or side dish.
Ingredients
Main ingredients
- 1 medium zucchini, grated
- 1 large potato, peeled and grated
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 large eggs
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- to taste Salt and pepper
- 1/4 cup breadcrumbs for extra crunch
- Fresh herbs like parsley optional for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy removal later.
- Grate the zucchini and potato, then squeeze out the excess moisture using a kitchen towel. Removing moisture ensures your muffins won’t be soggy.
- In a large bowl, whisk together the eggs, milk, and olive oil until well combined.
- Add the grated zucchini, grated potato, flour, Parmesan cheese, garlic powder, onion powder, baking powder, and salt and pepper. Stir gently until just combined.
Baking
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- Sprinkle breadcrumbs on top to give them an extra crispy finish.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Let them cool for a few minutes, garnish with fresh parsley if desired, and then serve warm.
Notes
For extra flavor, consider adding chopped fresh herbs like basil or thyme. You can also experiment with different types of cheese or spices. To store, keep in an airtight container in the refrigerator for up to three days or freeze for up to a month.