Parmesan Zucchini Potato Muffins (Print Version)

# Ingredients:

01 - 2 medium zucchini, grated.
02 - 2 medium potatoes, grated.
03 - 1 small onion, finely chopped.
04 - 2 cloves garlic, minced.
05 - 1/2 cup all-purpose flour.
06 - 1/2 cup Parmesan cheese, grated.
07 - 2 large eggs, beaten.
08 - 1 teaspoon baking powder.
09 - Salt and pepper to taste.
10 - 1/4 cup vegetable oil.
11 - Sour cream for serving.
12 - Chopped chives for serving.

# Instructions:

01 - Heat oven to 375°F.
02 - Grease 12-cup muffin tin.
03 - Grate zucchini and potatoes. Squeeze out moisture. Chop onion and garlic.
04 - Combine vegetables, flour, cheese. Add baking powder. Mix in eggs. Season with salt and pepper. Stir in oil.
05 - Fill muffin cups 3/4 full. Bake 20-25 minutes until golden brown. Test with toothpick.
06 - Cool few minutes in tin. Move to rack. Top with sour cream and chives.

# Notes:

01 - Squeeze veggies well to prevent sogginess.
02 - Best served warm.
03 - Can freeze and reheat in oven.
04 - Good with eggs or as side dish.

Back