Try our Irresistible Crispy Parmesan Zucchini Potato Muffins Recipe for a savory snack Perfectly crispy theyre a delicious twist on traditional muffins
Ingredients
Scale
1 medium zucchini, grated (about 1 cup)
1 medium potato, peeled and grated (about 1 cup)
1 cup grated Parmesan cheese, freshly grated
2 large eggs, beaten
1 cup all-purpose flour (or alternative)
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for greasing the muffin tin
Instructions
Preheat your oven to 375°F (190°C).
Grease a standard muffin tin with olive oil or use muffin liners to prevent sticking.
Grate the zucchini and potato using a box grater or food processor. Squeeze out excess moisture from the zucchini.
In a large mixing bowl, combine the grated zucchini, potato, and beaten eggs. Add the grated Parmesan cheese, flour, baking powder, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
Evenly distribute the mixture into the muffin tins, filling each cup about three-quarters full.
Bake in the preheated oven for 25-30 minutes, until golden brown.
Allow the muffins to cool for about 5 minutes before removing from the tin and placing them on a wire rack.
