Introduction
If you’re looking for a tasty and easy way to add veggies to your meals, these Crispy Parmesan Zucchini Potato Muffins are just the thing! They’re savory, satisfying, and perfect for all ages. Whether as a snack, side dish, or a grab-and-go breakfast, these muffins are sure to please everyone at your table.
Why make this recipe
You should make these muffins because they are simple to prepare and packed with flavor! Plus, they are a great way to use up any extra zucchini and potatoes you might have. They have a wonderful crispy texture on the outside and are soft on the inside. You can whip them up in no time, making them perfect for busy weeknights or relaxing weekends. Trust me, once you try them, you’ll want to make them again and again!
How to make Crispy Parmesan Zucchini Potato Muffins
Making these muffins is super easy! Just follow a few simple steps, and you’ll have a delicious batch ready in no time.
Ingredients :
– 2 medium zucchinis, grated – 2 medium potatoes, peeled and grated – 1 cup all-purpose flour – 1/2 cup grated Parmesan cheese – 1/4 cup breadcrumbs – 2 large eggs – 1/4 cup milk – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1/2 teaspoon dried oregano – 1/4 teaspoon salt – 1/4 teaspoon pepper – 2 tablespoons olive oil for greasingDirections :
1. Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or use paper liners. 2. In a large mixing bowl, combine the grated zucchini and potato. Using a clean kitchen towel or cheesecloth, squeeze out the excess moisture from the vegetables. 3. Add the flour, grated Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper to the bowl. Stir to combine. 4. In a separate bowl, whisk together the eggs and milk. Add the wet mixture to the dry ingredients and stir until everything is well combined. 5. Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full. 6. Bake for 25-30 minutes or until the muffins are golden brown and crispy on the edges. 7. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.How to serve Crispy Parmesan Zucchini Potato Muffins
These muffins are best served warm. You can enjoy them on their own or paired with a nice dip like ranch or yogurt sauce. They also make a great side dish for any meal!
How to store Crispy Parmesan Zucchini Potato Muffins
You can store any leftover muffins in an airtight container in the fridge for up to three days. To reheat, simply pop them in the microwave for a few seconds or warm them up in the oven.
Tips to make Crispy Parmesan Zucchini Potato Muffins
- Make sure to squeeze out as much moisture from the zucchini and potatoes as possible. This helps keep the muffins crispy.
- You can use silicone muffin liners for easy removal and to ensure they don’t stick.
- For extra flavor, consider adding some chopped herbs like parsley or basil to the mixture.
Variation (if any)
Feel free to get creative! You can add ingredients like shredded carrots, corn, or even diced bell peppers for a different twist. You can also substitute the Parmesan cheese with any cheese you like, such as cheddar or feta.
FAQs
1. Can I freeze these muffins?
Yes! You can freeze the muffins for up to two months. Just make sure they’re completely cooled and store them in an airtight container.
2. How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check if all your ingredients are gluten-free.
3. Can I use a different type of cheese?
Absolutely! Feel free to use any cheese you prefer or have on hand. Cheddar or feta can give a delicious flavor twist!