Tasty Zucchini Potato Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 medium-sized potatoes, shredded
02 -
2 zucchinis of medium size, shredded
03 -
1 small garlic bulb, finely chopped
04 -
2 garlic cloves, crushed to a paste
→ Dry Ingredients
05 -
1/2 cup of Parmesan, shredded finely
06 -
1 teaspoon of baking powder
07 -
1/2 cup regular flour
08 -
Add salt and black pepper as per taste
→ Wet Ingredients
09 -
2 big eggs, whisked lightly
10 -
1/4 cup of normal cooking oil (vegetable)
→ For Serving
11 -
Freshly chopped chives for topping
12 -
Sour cream as a finishing touch
# Instructions:
01 -
Kick off by heating your oven to 375°F (190°C). Get a 12-cup muffin tray ready by either greasing it or adding liners.
02 -
Take your shredded zucchini and potatoes and put them in a towel or cheesecloth. Squeeze hard to remove all the liquid—this step is key for the texture!
03 -
In a big mixing bowl, throw in the drained zucchini, potatoes, garlic, onion, flour, Parmesan, baking powder, and eggs. Sprinkle in a bit of salt and pepper. Finally, mix in the oil to make everything come together nicely.
04 -
Scoop the mixture into the muffin tray, filling each one up to about 3/4 full. Pop it in the oven for 20–25 minutes, or until golden and a toothpick poked in the center comes out dry.
05 -
After baking, let the muffins rest in the pan for a few moments. Transfer them to a rack to cool a little more. Eat them while they’re still warm, with sour cream and a sprinkle of freshly cut chives.
# Notes:
01 -
If you want crispier muffins, stick them under the broiler for around 2-3 minutes right after baking.
02 -
You can save time by grating the vegetables in a food processor instead of doing it by hand.