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–+ servings

Crispy Parmesan Zucchini Potato Muffins

These delightful muffins combine the flavors of zucchini and potatoes with a crispy Parmesan topping, making for a perfect snack or side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups zucchini grated
  • 1 cup potato peeled and grated
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
For the Topping
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup bread crumbs

Method
 

Prepare the Batter
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the grated zucchini and potato. Squeeze out excess moisture using a clean kitchen towel.
  3. Add the flour, baking powder, salt, and black pepper to the bowl. Mix well.
  4. In another bowl, whisk together the eggs and milk. Pour the egg mixture into the zucchini and potato mixture. Stir until combined.
Prepare the Topping and Bake
  1. In a small bowl, combine the grated Parmesan cheese and bread crumbs.
  2. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  3. Sprinkle the Parmesan and bread crumb mixture evenly over the tops of each muffin.
  4. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
  2. Transfer the muffins to a wire rack to cool completely before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 2g

Notes

These muffins can be stored in an airtight container for up to 3 days. They can also be frozen for longer storage.

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