Description
Crispy Parmesan Zucchini Potato Muffins are a delicious blend of golden, crunchy exteriors and soft, cheesy interiors. These savory muffins are perfect for brunch, snack time, or as a delightful side dish for dinner. With their easy preparation and satisfying taste, they’re sure to impress at any gathering. Enjoy them fresh out of the oven or reheated later; either way, they’re bound to be a hit!
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated Yukon Gold potatoes (about 1 medium potato)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- Grate the zucchini and potatoes, then squeeze out excess moisture using a kitchen towel.
- In a large bowl, combine flour, baking powder, salt, and pepper.
- In another bowl, whisk eggs until frothy; add grated zucchini, potatoes, and Parmesan cheese; mix well.
- Fold the wet ingredients into the dry ingredients until just combined.
- Spoon the mixture into muffin tins, filling each about three-quarters full. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg