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These rustic savory muffins combine fresh garden zucchini with tender potatoes and aged Parmesan cheese for a delightfully moist and flavorful treat. Each bite delivers a perfect balance of vegetables and cheese in a portable, satisfying package.
These muffins have become a favorite at weekend brunches and potlucks. The enticing aroma of herbs and cheese draws everyone to the kitchen, and they disappear almost instantly.
Key Ingredients
- Zucchini: Select firm, medium zucchini for optimal moisture and texture
- Russet potatoes: Their starchy nature creates the ideal structure
- Parmigiano-Reggiano: Aged cheese provides deep, complex flavor
- Fresh garlic: Choose firm, fresh bulbs for best results
- All-purpose flour: Creates proper structure while staying tender
- Large eggs: Binds ingredients while adding richness
Step-by-Step Instructions
- Initial Setup:
- Preheat oven to 375°F. Prepare muffin tin with liners or cooking spray.
- Prepare Vegetables:
- Grate zucchini and potatoes coarsely. Remove moisture using a clean kitchen towel.
- Combine Ingredients:
- Mix vegetables with diced onion and garlic. Incorporate flour, cheese, and seasonings.
- Add Wet Ingredients:
- Whisk eggs until fluffy, then fold into mixture with oil.
- Fill Muffin Cups:
- Portion batter into prepared tin, filling each cup ¾ full.
- Bake and Cool:
- Bake until golden and set. Cool briefly before removing.
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The addition of fresh garden herbs, especially basil, elevates these muffins to another level. This simple enhancement brings brightness to every bite.
Serving Suggestions
Enjoy these muffins alongside hot tomato soup or a fresh green salad. They complement any protein and work well for breakfast, lunch, or dinner.
Recipe Variations
Try different cheeses like aged cheddar or Swiss. Add Mediterranean flavors with olives and herbs. Use cup-for-cup gluten-free flour for dietary restrictions.
Storage Instructions
Keep in an airtight container with paper towels for up to three days at room temperature. Refrigerate for five days maximum. Warm briefly before serving.
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These muffins showcase how simple ingredients can create something truly special. The recipe has stood the test of time, delivering consistent results and satisfied appetites.
Frequently Asked Questions
- → Can I freeze these zucchini potato muffins?
- Definitely! Let them cool fully, wrap each muffin individually, and pop them into a freezer-safe bag. They’ll stay good for up to 3 months. To reheat, warm them in the oven at 350°F for about 10-15 minutes.
- → How do I keep my muffins from turning out soggy?
- The trick is to squeeze out as much water as you can from the grated zucchini and potatoes. Use a clean, dry towel or cheesecloth to get all the extra moisture out before mixing your ingredients.
- → What pairs well with these muffins?
- They’re great with soups, fresh salads, or as a breakfast side. Add sour cream and some chopped chives for a tasty topping, or serve alongside eggs during brunch!
- → How long do these muffins last once they’re made?
- Store them in the fridge in a sealed container, and they’ll be good for up to 4 days. Just reheat in the microwave or oven for that freshly baked feel.
- → Can I make these muffins in advance?
- Yep! Prepare the batter a day ahead and chill it, or bake the muffins ahead of time. They’re perfect for meal prep since you can warm them up whenever you’re ready.