Description
Savory muffins made with grated zucchini, potatoes, and Parmesan cheese, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, combine the grated zucchini, grated potatoes, and Parmesan cheese.
- In another bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the dry ingredients to the vegetable mixture and stir until combined.
- In a separate bowl, beat the eggs, then mix in the milk and olive oil.
- Pour the egg mixture into the vegetable and flour mixture, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
These muffins can be stored in an airtight container for up to 3 days. For a vegan version, substitute eggs with flax eggs and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 2g
- Fat: 6g
- Carbohydrates: 18g
- Protein: 6g