Crispy Parmesan Zucchini Potato Muffins
Delightful muffins made with zucchini and potato, offering a crispy exterior and tender interior, perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated zucchini
- 1 cup grated potato
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 2 tbsp olive oil
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and potato, removing excess moisture.
- Mix the grated vegetables with flour, Parmesan, eggs, milk, olive oil, baking powder, salt, and pepper.
- Spoon the mixture into muffin tins.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool for a few minutes before serving.
Notes
Serve with sour cream or salsa for added flavor. Muffins can be stored in an airtight container for up to five days.