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Muffins have long held a cherished place in the culinary world, celebrated for their versatility and convenience. These delightful baked goods can be sweet or savory, making them perfect for breakfast, snacks, or even as a light meal. Today, we’re excited to introduce a unique recipe that elevates the humble muffin to new heights: Crispy Parmesan Zucchini Potato Muffins.

Crispy Parmesan Zucchini Potato Muffins

Discover a tasty way to enjoy vegetables with Crispy Parmesan Zucchini Potato Muffins! This recipe blends flavorful zucchini and hearty potatoes for a moist muffin that’s perfect for snacking or as a light meal. Infused with rich Parmesan cheese, these muffins are not only delicious, but they also sneak in extra nutrition for guilt-free indulgence. Perfect for any time of day, get ready to delight your taste buds while making healthy eating a breeze!
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Ingredients
  

2 medium zucchinis, grated

2 medium potatoes, peeled and grated

1 cup all-purpose flour

1 cup grated Parmesan cheese

2 large eggs

1/2 cup milk

1/4 cup olive oil

2 cloves garlic, minced

1 tsp baking powder

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper cups or grease it with cooking spray.

    Prepare the Vegetables: In a large bowl, combine the grated zucchini and potatoes. Squeeze out excess moisture using a clean kitchen towel or paper towels to prevent soggy muffins.

      Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, oregano, salt, black pepper, and red pepper flakes (if using).

        Mix Wet Ingredients: In another bowl, whisk the eggs, milk, and olive oil until well combined. Stir in the minced garlic.

          Combine Mixtures: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated zucchini, grated potatoes, and the Parmesan cheese until evenly distributed.

            Fill Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a little extra Parmesan cheese on top of each muffin for added crispiness.

              Bake: 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: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm, garnished with chopped parsley.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins