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The foundation of any great recipe lies in its ingredients. For our Crispy Parmesan Zucchini Potato Muffins, each component plays a crucial role in achieving the perfect flavor and texture. Let’s take a closer look at the main ingredients that elevate these muffins to a new level.

Crispy Parmesan Zucchini Potato Muffins

Discover the deliciousness of Crispy Parmesan Zucchini Potato Muffins—a flavorful twist on traditional muffins that brings together the goodness of zucchini, potato, and cheese. Ideal for adults and kids alike, these muffins are a clever way to sneak in veggies while enjoying a crispy exterior and soft interior. Perfect as a snack, appetizer, or side dish, this nutrient-packed recipe is easy to customize, making it a delightful addition to any meal. Dive into this culinary adventure and savor every bite!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 large potato, peeled and grated (about 1 cup)

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/4 cup shredded mozzarella cheese

2 large eggs

1/4 cup milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp baking powder

1/4 cup fresh parsley, chopped (optional)

Olive oil spray or extra virgin olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil spray or lightly brush with olive oil.

    Prepare the Vegetables: Place the grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial for achieving crispy muffins.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, grated Parmesan cheese, mozzarella cheese, garlic powder, onion powder, salt, black pepper, and baking powder until well combined.

        Combine Wet Ingredients: In a separate bowl, beat the eggs and then mix in the milk. Add in the squeezed zucchini and potato mixture, ensuring it's well combined.

          Mix Everything Together: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain. If you're using fresh parsley, fold it in at this stage.

            Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack for a few additional minutes. Enjoy warm or at room temperature.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 12 muffins