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–+ servings

Crispy Parmesan Zucchini Potato Muffins

These deliciously crispy muffins combine the flavors of zucchini and potato, topped with a golden layer of Parmesan cheese for a savory treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups zucchini grated
  • 1 cup potato grated
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Topping
  • 1 cup Parmesan cheese grated
  • 2 tablespoons olive oil

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large mixing bowl, combine the grated zucchini and potato.
  3. Add the flour, eggs, baking powder, salt, and black pepper to the bowl and mix until well combined.
Add Toppings
  1. Spoon the muffin batter into the greased muffin tin, filling each cup about 2/3 full.
  2. In a small bowl, mix the grated Parmesan cheese with olive oil, then sprinkle evenly over the muffin batter.
Bake the Muffins
  1. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  2. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 2g

Notes

For extra flavor, you can add herbs like oregano or basil to the batter. Serve warm or at room temperature.

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