Savory Zucchini Potato Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 medium zucchinis, grated
02 -
2 medium potatoes, grated
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
→ Dry Ingredients
05 -
1/2 cup all-purpose flour
06 -
1/2 cup grated Parmesan cheese
07 -
1 teaspoon baking powder
08 -
Salt and pepper to taste
→ Wet Ingredients
09 -
2 large eggs, lightly beaten
10 -
1/4 cup vegetable oil
→ For Serving
11 -
Sour cream for garnish
12 -
Chopped chives for garnish
# Instructions:
01 -
Start by preheating your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
02 -
Place your grated zucchini and potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible - this is crucial for getting the perfect muffin texture!
03 -
In a large bowl, combine your squeezed zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs. Season well with salt and pepper, then stir in the vegetable oil until everything is nicely mixed.
04 -
Divide your mixture evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
05 -
Let the muffins cool for a few minutes in the tin, then transfer to a wire rack. Serve warm with a dollop of sour cream and a sprinkle of fresh chives.
# Notes:
01 -
For extra crispy muffins, place under the broiler for 2-3 minutes after baking
02 -
Save time by using a food processor to grate the vegetables