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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Deliciously Crispy Parmesan Zucchini Potato Muffins are a tasty and engaging treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium zucchini, grated and excess moisture squeezed out
  • 1 medium potato, peeled and grated
  • 1 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup green onions, chopped optional
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • Cooking spray or additional olive oil for greasing

Equipment

  • Muffin tin
  • mixing bowl
  • Grater

Method
 

  1. Preheat the oven and prepare a muffin tin with cooking spray or olive oil.
  2. In a mixing bowl, combine zucchini, potato, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Mix well until fully combined.
  3. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  4. Bake in the preheated oven until golden brown and crispy, about 25-30 minutes.
  5. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

To achieve perfectly crispy muffins, ensure to squeeze out all excess moisture from the zucchini and potato. Use freshly grated Parmesan for maximum flavor. Adjust baking time based on your oven for that ideal golden brown crust.

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