Crispy Parmesan Zucchini Potato Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, grated and excess moisture squeezed out
02 -
1 medium potato, peeled and grated
03 -
1 cup grated Parmesan cheese
04 -
1/2 cup all-purpose flour
05 -
2 large eggs
06 -
1/4 cup green onions, chopped (optional)
07 -
1/2 tsp garlic powder
08 -
1/2 tsp onion powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp paprika
12 -
Cooking spray or additional olive oil (for greasing)
# Instructions:
01 -
Preheat to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
02 -
Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
03 -
In a large bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.
04 -
Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
05 -
Place the tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
06 -
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Notes:
01 -
Squeeze out as much moisture as possible from the zucchini and potato to ensure a crispy texture.
02 -
You can add other grated vegetables like carrots or sweet potatoes for variation.
03 -
For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.