Description
Delightful savory muffins with a crispy exterior and tender, cheesy interior, perfect for breakfast or as a side dish.
Ingredients
Scale
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1 cup Parmesan cheese, finely grated
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Pinch of salt
- Freshly ground pepper to taste
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and potatoes, then squeeze out excess moisture using a clean dish towel.
- In a mixing bowl, whisk together the eggs and milk until combined. Stir in the grated zucchini and potatoes, followed by the Parmesan cheese, flour, baking powder, salt, and pepper. Mix until just combined.
- Spray a muffin tin with cooking spray or line it with muffin liners. Fill each cup about three-quarters full with the muffin batter.
- Bake for 20-25 minutes, or until golden brown on top.
- Let them cool in the tin for a few minutes before transferring to a wire rack.
Notes
For a different flavor, feel free to substitute the Parmesan with Pecorino Romano or try mixing in some fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg