Crispy Parmesan Zucchini Muffins (Print Version)
# Ingredients:
→ Base Mix
01 -
1 medium zucchini, grated and moisture squeezed out
02 -
1 medium potato, peeled and grated
03 -
1 cup Parmesan cheese, grated
04 -
1/2 cup all-purpose flour
05 -
2 large eggs
→ Seasonings
06 -
1/4 cup green onions, chopped (optional)
07 -
1/2 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
1/2 tsp salt
10 -
1/4 tsp black pepper
11 -
1/4 tsp paprika
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease the muffin tin with cooking spray or olive oil.
02 -
Combine grated zucchini and potato in a large mixing bowl. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
03 -
Add grated Parmesan cheese, all-purpose flour, eggs, green onions (optional), garlic powder, onion powder, salt, black pepper, and paprika to the bowl. Mix ingredients until well combined.
04 -
Fill each greased muffin tin slot about 3/4 full with the mixture, ensuring it retains shape but is not overly dry.
05 -
Bake in the preheated oven for 20-25 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean.
06 -
Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
# Notes:
01 -
For crispier muffins, ensure vegetables are thoroughly dried before mixing.
02 -
Use freshly grated Parmesan for better flavor.
03 -
Avoid overmixing to maintain a light texture.