Crispy Parmesan Zucchini Muffins (Print Version)
# Ingredients:
→ Main Mix
01 -
1 medium potato, grated and peeled
02 -
1 medium zucchini, shredded and drained of water
03 -
2 large eggs
04 -
1 cup shredded Parmesan cheese
05 -
1/2 cup plain flour
→ Flavorings
06 -
1/4 cup finely chopped green onions (optional)
07 -
1/4 tsp smoked paprika
08 -
1/2 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/4 tsp fine black pepper
11 -
1/2 tsp table salt
# Instructions:
01 -
Turn the oven on to 375°F (190°C). Coat your muffin tray with olive oil or a non-stick spray.
02 -
In a large bowl, combine the shredded potato and zucchini. Wrap them in a clean cloth or cheesecloth, squeezing out all the liquid.
03 -
Pour the grated Parmesan, flour, eggs, garlic powder, onion powder, paprika, salt, pepper, and green onions (if using) into the bowl. Stir everything until it’s blended evenly.
04 -
Scoop the mix into each muffin tray slot until about 3/4 full. Don’t pack it too tightly, or it’ll bake unevenly.
05 -
Cook in the oven for roughly 20 to 25 minutes. You want the tops golden and a toothpick inserted in the middle to come out clean.
06 -
Let the muffins sit in the pan for about 5 minutes. Then, move them to a cooling rack. Serve warm and enjoy!
# Notes:
01 -
Dry the veggies completely for extra crisp goodness.
02 -
Freshly grated Parmesan adds better flavor than pre-packaged.
03 -
Don’t overmix to keep your muffins nice and airy.