Crispy Parmesan Zucchini Potato Muffins

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Crispy Parmesan Zucchini Potato Muffins

Ingredients:

  • 2 medium zucchinis, grated

    • Adds moisture and a fresh, mild flavor to the muffins.

  • 2 large eggs

    • Acts as a binder for the ingredients and helps give the muffins structure.

  • 1/4 cup milk

    • Adds moisture and helps the batter come together.

  • 1 teaspoon garlic powder

    • Adds savory depth and flavor to the muffins.

  • 1 teaspoon onion powder

    • Provides a mild onion flavor that complements the zucchini and potato.

  • 1/2 teaspoon dried oregano

    • Brings a subtle earthy, herby flavor to the muffins.

  • 1 large potato, peeled and grated

    • Adds heartiness and texture, creating a satisfying base for the muffins.

  • 1/2 cup grated Parmesan cheese

    • Adds a sharp, nutty flavor and contributes to the crispy texture on top.

  • 1/2 cup shredded mozzarella cheese

    • Provides a creamy, melty texture.

  • 1/4 teaspoon salt

    • For seasoning and balancing flavors.

  • 1/4 teaspoon black pepper

    • For seasoning and adding a mild spice.

  • 1 tablespoon olive oil (optional)

    • Helps to lightly grease the muffin tin or for brushing on top to make the muffins extra crispy.

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Grease a muffin tin with a bit of olive oil or line it with muffin liners.

  2. Prepare the Zucchini and Potato:

    • Grate the zucchinis and the potato using a box grater or a food processor. After grating, place the zucchini and potato in a clean kitchen towel and squeeze out excess moisture to ensure the muffins aren’t soggy.

  3. Mix the Ingredients:

    • In a large bowl, whisk the eggs and milk together. Add the garlic powder, onion powder, oregano, salt, and pepper. Stir to combine.

  4. Combine with Grated Vegetables:

    • Add the grated zucchini and potato to the bowl, mixing them well with the egg mixture.

  5. Add the Cheeses:

    • Stir in the Parmesan and mozzarella cheeses until fully incorporated.

  6. Fill the Muffin Tin:

    • Scoop the mixture into the prepared muffin tin, filling each cup about 3/4 full. If desired, lightly brush the tops with olive oil for extra crispiness.

  7. Bake the Muffins:

    • Bake for 25-30 minutes, or until the muffins are golden brown on top and crispy around the edges. You can check doneness by inserting a toothpick – it should come out clean.

  8. Cool and Serve:

    • Let the muffins cool for a few minutes before removing them from the tin. Garnish with extra fresh herbs like parsley or chives, if desired.

Benefits:

  • Low Carb: The combination of zucchini and potato makes for a nutritious, lighter alternative to traditional muffins.

  • Full of Fiber: Zucchini and potato are both rich in fiber, aiding digestion and promoting a healthy gut.

  • Cheese for Protein: The Parmesan and mozzarella provide protein and calcium for strong bones.

  • Rich in Antioxidants: The zucchini and spices provide antioxidants that help fight inflammation and support overall health.

Nutritional Info (Approximate per Muffin):

  • Calories: 120-150 kcal

  • Carbohydrates: 8-12 g

  • Protein: 6-8 g

  • Fat: 8-10 g

  • Fiber: 2-3 g

  • Sodium: 200-250 mg

Tips:

  • Extra Flavor: Add fresh herbs like basil or thyme for an extra layer of flavor.

  • Low Carb Version: If you’re looking to make these even lower in carbs, you can substitute the potato with cauliflower rice.

  • Serving Suggestions: Serve these muffins as a side dish with a salad, grilled meat, or a hearty soup.

  • Storage: These muffins store well in the fridge for up to 3 days. You can also freeze them for up to 1 month. Reheat in the microwave or oven before serving.

Frequently Asked Questions (Q/A):

Q1: Can I make these muffins ahead of time?
A1: Yes! These muffins are perfect for meal prep. You can make them ahead of time and store them in the refrigerator for up to 3 days or freeze them for longer storage.

Q2: Can I use other vegetables in place of zucchini?
A2: Yes! You can use shredded carrots, sweet potatoes, or even spinach for a different twist. Just make sure to squeeze out any excess moisture from the veggies.

Q3: Can I make these muffins without cheese?
A3: You can omit the cheese for a dairy-free version. The muffins will still be flavorful but may lack the creamy texture that the cheese provides.

Q4: Can I use other types of cheese?
A4: Absolutely! You can substitute the mozzarella with cheddar, gouda, or any cheese you prefer.

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