Parmesan Zucchini Potato Muffins (Print Version)
# Ingredients:
01 -
2 average-sized potatoes, shredded.
02 -
2 medium zucchini, shredded.
03 -
A small onion, diced tiny.
04 -
Two garlic cloves, crushed.
05 -
Half a cup of plain flour.
06 -
Half a cup of Parmesan cheese, shredded.
07 -
2 beaten large eggs.
08 -
A teaspoon of baking powder.
09 -
Season it with salt and black pepper to your liking.
10 -
Quarter cup of cooking oil.
11 -
Sour cream to dollop on top.
12 -
Finely chopped chives to sprinkle over.
# Instructions:
01 -
Set the oven to warm up at 375°F.
02 -
Coat a 12-slot muffin tray with oil or spray it well.
03 -
Shred the zucchini and potatoes, squeeze out any liquid. Dice up the onion and crush the garlic.
04 -
Toss the veggies with the flour and cheese. Stir in the baking powder. Pour in the eggs, season it how you like, and mix in the oil.
05 -
Spoon the batter into muffin slots, about three-quarters full. Bake for 20-25 mins until you see a golden top and a toothpick comes out clean.
06 -
Let them cool a bit in the tray, then move them to a wire rack. Add a dollop of sour cream and sprinkle of chives over each.
# Notes:
01 -
Make sure you squeeze out zucchini and potatoes to avoid a mushy texture.
02 -
They're at their best when eaten warm.
03 -
You can store these in the freezer and rewarm in the oven.
04 -
Pairing them with eggs or using as a side is great.