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Brunch, Side Dishes, Vegatables

Parmesan Zucchini Potato Muffins

Great as an appetizer or brunch side, these muffins can be "dressed" up with easily. Make it spicy with a dash of chili powder on top or a dollop of guacamole instead of sour cream.

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Recipe source/Photo Credits

https://www.facebook.com/groups/743536001055549/permalink/858860666189748
Total Time
Prep: 15 mins | Cook Time: 25 mins | Total:40 mins
Difficulty
Easy
Simple Tasty Recipes

Ingredients - Serves

12
  • 2
    180 kcal per muffin
  • 2
    medium potatoes, grated
  • 1
    small onion, finely chopped
  • 2
    cloves garlic, minced
  • 2
    large eggs, lightly beaten
  • 1/2 c
    all purpose flour (substitute rice flour for a gluten free variation)
  • 1/4 c
    vegetable oil
  • 1 tsp
    baking powder
  • To Taste
    Salt & Pepper
  • For Garnish
    Sour Cream and Chives

Goes Great with

Step by Step

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.

  2. Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth.

    Squeeze out as much moisture as possible.

  3. In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs.

    Season with salt and pepper to taste.

  4. Stir in the vegetable oil until the mixture is well combined.
     
    Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

  5. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

  6. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
     
    Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.

Notes:

You can make this recipie GLUTEN FREE by subbing rice flour for the all purpose flour called for in the recipe

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