Name: Parmesan Zucchini Potato Muffins
Ingredients: 2 medium zucchinis, grated – Zucchini adds moisture and a subtle flavor while providing essential vitamins and minerals.; 2 medium potatoes, grated – Potatoes give the muffins a hearty texture and are a good source of carbohydrates.; 1 small onion, finely chopped – Onions bring a rich flavor and aroma that enhances the overall taste of the muffins.; 2 cloves garlic, minced – Garlic not only boosts the flavor but also adds numerous health benefits, including immune support.; 1/2 cup all-purpose flour – All-purpose flour serves as the base and binds the ingredients together.; 1/2 cup grated Parmesan cheese – This cheese provides a salty, nutty flavor that elevates the dish.; 2 large eggs, lightly beaten – Eggs act as a binding agent and add moisture to the mixture.; 1 teaspoon baking powder – This leavening agent ensures the muffins rise nicely during baking.; Salt and pepper, to taste – These seasonings enhance the overall flavor of the muffins.; 1/4 cup vegetable oil – Oil helps to keep the muffins moist and tender.; Sour cream and chopped chives, for garnish – For serving, adding these garnishes adds a fresh and creamy touch.

Description

Try these Parmesan zucchini potato muffins—savory, moist, and packed with flavor. Perfect as a side dish, snack, or breakfast treat.

Ingredients

Scale

2 medium zucchinis, grated – Zucchini adds moisture and a subtle flavor while providing essential vitamins and minerals.
2 medium potatoes, grated – Potatoes give the muffins a hearty texture and are a good source of carbohydrates.
1 small onion, finely chopped – Onions bring a rich flavor and aroma that enhances the overall taste of the muffins.
2 cloves garlic, minced – Garlic not only boosts the flavor but also adds numerous health benefits, including immune support.
1/2 cup all-purpose flour – All-purpose flour serves as the base and binds the ingredients together.
1/2 cup grated Parmesan cheese – This cheese provides a salty, nutty flavor that elevates the dish.
2 large eggs, lightly beaten – Eggs act as a binding agent and add moisture to the mixture.
1 teaspoon baking powder – This leavening agent ensures the muffins rise nicely during baking.
Salt and pepper, to taste – These seasonings enhance the overall flavor of the muffins.
1/4 cup vegetable oil – Oil helps to keep the muffins moist and tender.
Sour cream and chopped chives, for garnish – For serving, adding these garnishes adds a fresh and creamy touch.

Instructions

Preheat your oven: Set your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners to prepare for baking.
Prepare the vegetables: Take the grated zucchini and potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent the muffins from becoming soggy.
Mix the dry ingredients: In a large mixing bowl, combine the grated zucchini, grated potatoes, chopped onion, minced garlic, all-purpose flour, and grated Parmesan cheese. Stir the mixture to evenly distribute all dry ingredients.
Add the wet ingredients: Next, add the baking powder and the lightly beaten eggs to the mixture. Season with salt and pepper to taste, adjusting to your preference.
Incorporate the oil: Pour in the 1/4 cup of vegetable oil and stir until the mixture is well combined. Ensure that the vegetables are coated uniformly.
Fill the muffin cups: Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full. This will allow space for the muffins to rise while baking.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should turn golden brown, and you can insert a toothpick into the center; it should come out clean when they are done.
Cool and serve: Once baked, allow the muffins to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives for a delightful presentation.