Grate the zucchini and potato using a box grater or food processor. Squeeze out any excess moisture from the zucchini and potato using a clean kitchen towel.
Mix the Dry Ingredients:
In a large bowl, combine the flour, grated Parmesan cheese, baking powder, garlic powder, salt, and pepper.
Mix the Wet Ingredients:
In a separate bowl, whisk the eggs, olive oil, and milk until well combined.
Combine the Wet and Dry Ingredients:
Add the grated zucchini and potato to the dry ingredients and mix until evenly combined. Then pour in the wet ingredients and stir until the batter is smooth and thick.
Fill the Muffin Tin:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
Spoon the batter into each muffin cup, filling them about ¾ full.
Add the Topping:
In a small bowl, combine the extra Parmesan cheese and bread crumbs. Sprinkle the mixture on top of each muffin for a crispy finish.
Bake the Muffins:
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:
Let the muffins cool for a few minutes before removing them from the tin. Garnish with fresh parsley if desired and serve warm.
Serving and Storage Tips:
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