Crispy Parmesan Zucchini Muffins (Print Version)
# Ingredients:
01 -
2 medium zucchinis, grated
02 -
2 medium potatoes, peeled and grated
03 -
1 cup all-purpose flour
04 -
1/2 cup grated Parmesan cheese
05 -
1/4 cup breadcrumbs
06 -
2 large eggs
07 -
1/4 cup milk
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon dried oregano
11 -
1/4 teaspoon salt
12 -
1/4 teaspoon pepper
13 -
2 tablespoons olive oil (for greasing)
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or use paper liners.
02 -
In a large mixing bowl, combine the grated zucchini and potato. Using a clean kitchen towel or cheesecloth, squeeze out the excess moisture from the vegetables.
03 -
Add the flour, grated Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper to the bowl. Stir to combine.
04 -
In a separate bowl, whisk together the eggs and milk. Add the wet mixture to the dry ingredients and stir until everything is well combined.
05 -
Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.
06 -
Bake for 25-30 minutes or until the muffins are golden brown and crispy on the edges.
07 -
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.