Description
Savory crispy parmesan zucchini potato muffins bring garden-fresh vegetables and cheesy comfort together in one irresistible bite. Packed with wholesome ingredients and golden-brown perfection, these muffins invite you to indulge in a delightful culinary experience that celebrates simple, hearty flavors.
Ingredients
Scale
Main Vegetables:
- 2 medium zucchinis, grated (about 2 cups)
- 2 large potatoes, grated (about 2 cups)
Aromatics and Herbs:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
Instructions
- Prepare zucchini and potatoes by thoroughly washing and grating them using a box grater or food processor, ensuring uniform texture.
- Extract excess moisture from shredded vegetables by wringing them tightly in a clean kitchen towel, which prevents soggy muffins and enhances crispiness.
- Combine dry ingredients in a mixing bowl, whisking flour, baking powder, salt, pepper, and garlic powder until uniformly blended.
- Create wet mixture by whisking eggs, Parmesan cheese, and milk until smooth and creamy, developing rich flavor foundation.
- Incorporate shredded zucchini and potatoes into wet ingredients, stirring gently to distribute vegetables evenly throughout mixture.
- Gradually fold dry ingredients into vegetable mixture, using light mixing technique to maintain airiness and prevent dense texture.
- Prepare 12-cup muffin tin by generously coating with cooking spray or olive oil to ensure easy release after baking.
- Distribute batter evenly into muffin cups, filling approximately three-quarters full to allow proper rising during baking.
- Bake in preheated 375°F (190°C) oven for 25-30 minutes, monitoring until tops transform into golden-brown, crispy exterior.
- Remove muffins from oven and let cool in tin for 5 minutes before transferring to wire rack to prevent moisture accumulation.
Notes
- Moisture Matters: Squeeze out excess water from zucchini and potatoes thoroughly to achieve a crispy, not soggy, muffin texture.
- Cheese Boost: Use freshly grated Parmesan for maximum flavor and a more intense cheesy profile compared to pre-packaged alternatives.
- Gluten-Free Option: Swap regular flour with almond or gluten-free flour blend to make the muffins suitable for those with wheat sensitivities.
- Veggie Variation: Experiment with adding finely chopped spinach or carrots for extra nutrition and color without compromising the muffins’ crispy structure.
- Prep Time: 20-25 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 15 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg