Description
Crispy Parmesan Zucchini Potato Muffins are a savory delight that combines fresh zucchini and russet potatoes with rich Parmesan cheese. These muffins boast a crispy exterior and a fluffy interior, making them perfect for brunch, dinner sides, or on-the-go snacks. Easy to prepare and packed with flavor, they’re sure to impress your family and friends at any gathering!
Ingredients
Scale
- 2 medium zucchinis (about 1 cup grated)
- 1 large russet potato (about 1 cup grated)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Prepare a muffin tin with nonstick spray or liners.
- Grate the zucchinis and potato using a box grater. Squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- In another bowl, beat the eggs then mix in the grated zucchini, potato, and Parmesan cheese until just combined.
- Fold the wet mixture into the dry ingredients until incorporated; avoid overmixing.
- Spoon the batter into prepared muffin tins, filling each cup about three-quarters full. Bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (55g)
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg