Description
Crispy parmesan zucchini potato muffins bring savory comfort straight from Mediterranean kitchens, blending garden-fresh vegetables with irresistible cheese. Perfectly golden and packed with flavor, these muffins invite warm memories and delightful moments at your table.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchinis
- 2 medium potatoes
- 1/2 cup parmesan cheese
Flour and Binding Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 tbsp olive oil
Seasonings and Extras:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 375°F and thoroughly grease a 12-cup muffin tin to prevent sticking.
- Grate zucchinis and potatoes using the large holes of a box grater, creating uniform vegetable shreds.
- Place grated vegetables in a clean kitchen towel and squeeze out excess moisture vigorously, ensuring a crisp final texture.
- Whisk eggs, milk, and olive oil in a large mixing bowl until completely smooth and well-integrated.
- Combine flour, salt, black pepper, garlic powder, and baking powder in a separate bowl, creating a seasoned dry mixture.
- Fold the dry ingredient mixture into the wet ingredients, stirring until just combined without overmixing.
- Add grated vegetables and parmesan cheese to the batter, gently incorporating all components for even distribution.
- Spoon the mixture into prepared muffin cups, filling each approximately three-quarters full for optimal rising.
- Sprinkle additional parmesan cheese on top of each muffin for a golden, crispy exterior.
- Bake for 25-30 minutes, or until the muffins turn golden brown and a toothpick inserted comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
Notes
- Squeeze zucchini and potatoes thoroughly to remove excess moisture, guaranteeing maximum crispiness and preventing soggy muffins.
- Use fresh, high-quality parmesan cheese for the most robust flavor and best melting characteristics in the recipe.
- Consider substituting gluten-free flour blend for traditional flour to make these muffins suitable for individuals with gluten sensitivities.
- Experiment with additional herbs like rosemary or thyme to enhance the savory profile and create interesting flavor variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg