Parmesan Zucchini Potato Muffins Recipe
Delicious and healthy zucchini potato muffins with parmesan, perfect for a quick savory snack.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups grated zucchini medium-sized
- 1 cup grated potato peeled
- 0.5 cup grated Parmesan cheese
- 0.75 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 2 large eggs beaten
- 0.25 cup olive oil
- 0.5 cup milk
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, combine grated zucchini, grated potato, and Parmesan cheese.
- In another bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- Stir the dry ingredients into the zucchini mixture until well combined.
- In a small bowl, mix beaten eggs, olive oil, and milk. Pour into the zucchini mixture and stir until fully incorporated.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to 3 days, or freeze for longer storage.