These muffins are crispy on the outside and tender inside, making them perfect for snacking, lunchboxes, or brunch. You can also freeze them and reheat for a quick savory bite.
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 medium zucchini, grated (about 1 cup)
- 1 medium potato, peeled and grated (about 1 cup)
- 1/2 cup grated Parmesan cheese (or vegan Parmesan)
- 1/4 cup all-purpose flour (or oat flour for gluten-free)
- 1/4 cup breadcrumbs
- 2 large eggs (or flax eggs: 2 tbsp flaxseed + 6 tbsp water)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 2 tbsp olive oil (for greasing muffin tin)
Instructions:
- Preheat the oven: Preheat your oven to 200°C (400°F) and lightly grease a 12-cup muffin tin with olive oil.
- Prepare vegetables: Grate zucchini and potato. Then, wrap zucchini in a clean kitchen towel and squeeze out excess water.
- Mix ingredients: In a large bowl, combine zucchini, potato, onion, garlic, Parmesan, flour, breadcrumbs, eggs (or flax eggs), salt, pepper, and paprika. Next, stir until evenly mixed.
- Fill muffin tin: Spoon the mixture into the muffin cups and press lightly. Afterward, brush tops with a little olive oil.
- Bake: Bake for 20–25 minutes, or until muffins are golden and crispy on the edges.
- Cool and serve: Allow muffins to cool for 5 minutes before removing them. Finally, serve warm with your favorite dip.
Nutritional Facts (per muffin):
- Calories: 95 kcal
- Protein: 4 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Sugars: 1 g
- Fat: 5 g
- Saturated Fat: 1.5 g
- Cholesterol: 20 mg (omit if vegan)
- Sodium: 180 mg
