Crispy Parmesan Zucchini Potato Muffins
Delightful muffins with a crispy exterior and soft, savory interior featuring zucchini and potatoes, perfect for snacks or brunch.
Servings: 12 muffins
Calories: 120kcal
Ingredients
Main Ingredients
- 2 medium potatoes, grated to maintain a fresh, earthy flavor.
- 1 medium zucchini, grated excess water squeezed out for perfect consistency.
- 1 cup shredded Parmesan cheese offering nutty and savory undertones.
- 1/2 cup shredded mozzarella cheese creating a gooey, delicious texture.
- 2 large eggs acting as a binder and adding richness.
- 2 tablespoons all-purpose flour helping to hold the mixture together.
- 1 teaspoon garlic powder infusing aromatic flavors.
- 1 teaspoon onion powder enhancing the overall taste profile.
- to taste Salt and pepper seasoning to perfection.
- 2 tablespoons chopped fresh chives providing a burst of color and flavor.
- Olive oil spray for greasing the muffin tin.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a muffin tin or lightly spray it with olive oil.
- In a large bowl, combine the grated potatoes, zucchini, Parmesan cheese, mozzarella cheese, eggs, flour, garlic powder, onion powder, salt, and pepper.
- Mix the ingredients until they are fully combined, ensuring even distribution of flavors.
- Divide the mixture evenly into the muffin cups, pressing down lightly to compact each muffin well.
- Bake for 30-35 minutes, or until the tops of the muffins are golden brown and crispy.
Finish
- Allow the muffins to cool for a few minutes before carefully removing them from the tin.
- Sprinkle with chopped fresh chives and, if desired, a pinch of extra Parmesan for added flavor.
- Enjoy them warm as a snack, side dish, or brunch highlight!
Notes
For added spice, try red pepper flakes or Italian seasoning. You can also experiment with different cheeses like cheddar or feta. Prepare the batter in advance and store it in the fridge for an easy bake in the morning.