Crispy Zucchini Potato Muffins Recipe
This Crispy Zucchini Potato Muffins Recipe brings together two beloved vegetables in one delicious treat.
Equipment
- Large Mixing Bowl
- Fine grater or food processor
- 12-cup muffin tin
- Paper towels
- Clean kitchen towel
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 medium zucchini grated
- 2 tablespoons fresh chives chopped
- 2 medium potatoes peeled and grated
- 1 large egg beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Grease muffin tin thoroughly with oil.
- Grate zucchini and potatoes finely.
- Place grated vegetables on clean towel.
- Squeeze out excess moisture completely.
- Transfer vegetables to large bowl.
- Add beaten egg to mixture.
- Mix in flour and cheese.
- Add oil, salt, and pepper.
- Stir in garlic powder and chives.
- Divide mixture evenly among cups.
- Press down firmly in cups.
- Bake for 25-30 minutes until golden.
- Cool for 5 minutes before removing.
Notes
- Squeeze vegetables thoroughly to prevent soggy muffins and ensure maximum crispiness.
- Fill only 3/4 full to allow proper cooking and prevent overflow during baking.
- Compact the mixture well to help muffins hold their shape and develop crispy edges.
- Fresh zucchini and potatoes provide better texture and flavor than older ones.
- Allow muffins to cool slightly before removing to prevent breaking apart.