Description
Savor delightful Parmesan zucchini potato muffins that blend rustic comfort with gourmet elegance. Cheesy, hearty, and packed with garden-fresh ingredients, these muffins will transport you to a cozy kitchen where simplicity meets delicious creativity.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
Binding and Flavor Ingredients:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasoning and Additional Ingredients:
- 1/4 cup vegetable oil
- Salt and pepper, to taste
- Sour cream, for garnish
- Chopped chives, for garnish
Instructions
- Prepare the cooking workspace by heating the oven to 375°F and preparing a 12-cup muffin tin with non-stick spray or liners.
- Extract excess moisture from grated zucchini and potatoes by thoroughly wringing them in a clean kitchen towel, ensuring a crisp muffin texture.
- Create the muffin base by combining the dehydrated vegetable shreds with finely chopped onion, minced garlic, flour, grated Parmesan, and baking powder in a spacious mixing bowl.
- Incorporate beaten eggs into the vegetable mixture, seasoning generously with salt and pepper for robust flavor development.
- Drizzle vegetable oil into the batter, stirring until ingredients are evenly distributed and form a cohesive mixture.
- Carefully portion the vegetable batter into muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, monitoring until the tops achieve a golden-brown hue and a toothpick emerges cleanly when inserted.
- Rest the muffins briefly in the tin, then transfer to a cooling rack to stabilize their structure.
- Garnish with a dollop of sour cream and sprinkle of fresh chives before serving warm, enhancing both visual appeal and flavor profile.
Notes
- Moisture Removal: Squeezing excess liquid from zucchini and potatoes is crucial to prevent soggy, dense muffins that lack the desired light texture.
- Cheese Variations: Swap Parmesan with cheddar, gouda, or feta for different flavor profiles and to suit personal taste preferences.
- Gluten-Free Adaptation: Replace wheat flour with almond flour or gluten-free blend to make the muffins suitable for those with gluten sensitivities.
- Nutritional Boost: Add chopped spinach, herbs like dill, or grated carrots to increase vegetable content and enhance nutritional value.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg