Description
Indulge in the delightful fusion of flavors found in these Parmesan Zucchini Potato Muffins. Perfectly golden-brown and bursting with savory goodness, they are an excellent choice for breakfast, snacks, or party appetizers. Featuring fresh zucchini and hearty potatoes, these muffins are both nutritious and satisfying. Easy to prepare, they will quickly become a family favorite at brunches and gatherings.
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated Russet potatoes (peeled)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- Grate the zucchini and potatoes, squeezing out excess moisture from the zucchini.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- In another bowl, whisk eggs until frothy, then mix in grated zucchini, potatoes, and olive oil.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Fill each muffin cup about three-quarters full with batter. Bake for 25-30 minutes or until golden brown.
- Allow muffins to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg