Parmesan Zucchini Potato Muffins (Printable Version)
# What You'll Need:
01 -
1 small onion, chopped finely.
02 -
2 cloves of garlic, chopped small.
03 -
2 medium potatoes, shredded.
04 -
2 medium zucchinis, shredded.
05 -
1 teaspoon baking powder.
06 -
Salt and pepper as you like.
07 -
1/2 cup grated Parmesan cheese.
08 -
1/2 cup plain flour.
09 -
2 large eggs, whisked.
10 -
1/4 cup vegetable oil.
11 -
Sour cream for topping.
12 -
Chopped chives for garnish.
# Preparation Steps:
01 -
Set your oven to 375°F and get it warm.
02 -
Lightly coat a 12-cup muffin tray with oil or butter.
03 -
Shred the potatoes and zucchini, get rid of extra water by squeezing them. Chop up your onion and garlic.
04 -
In one large bowl, mix up your shredded veggies, Parmesan, and flour. Toss in the baking powder. Stir in the eggs and some salt and pepper. Add the vegetable oil and combine.
05 -
Spoon the mixture into the muffin pan, filling each about 3/4. Let them cook for 20-25 minutes until the tops are golden and a toothpick comes out clean.
06 -
After resting for a few minutes in the tray, move muffins to a wire rack. Add sour cream and sprinkle with chives before digging in.
# Additional Tips:
01 -
Make sure your veggies are squeezed completely dry so they don’t get mushy.
02 -
These are the tastiest when served hot.
03 -
Pop extras into the freezer, then reheat in the oven later.
04 -
Goes great with eggs or works as a side.