Crispy Parmesan Zucchini Potato Muffins

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Crispy Parmesan Zucchini Potato Muffins

Table of Contents

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins

Ingredients:

  • 2 medium zucchinis, grated
  • 2 medium potatoes, peeled and grated
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil (for greasing)

Directions:

  1. Preheat and Prepare Muffin Tin:
    • Preheat the oven to 375°F (190°C).
    • Grease a muffin tin with 2 tablespoons of olive oil or use paper muffin liners for easy removal.
  2. Squeeze Out Excess Moisture:
    • Grate the zucchinis and potatoes and place them in a large mixing bowl.
    • Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the grated zucchini and potatoes. This step is crucial to ensure the muffins stay crispy.
  3. Combine Dry Ingredients:
    • Add the flour, grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper to the bowl with the zucchini and potato mixture. Stir everything together until well combined.
  4. Mix Wet Ingredients:
    • In a separate bowl, whisk together the eggs and milk until smooth.
    • Add the wet mixture to the dry ingredients and stir until everything is thoroughly combined into a thick batter.
  5. Fill Muffin Tin:
    • Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.
  6. Bake:
    • Bake the muffins in the preheated oven for 25-30 minutes or until the muffins are golden brown and crispy around the edges.
  7. Cool and Serve:
    • Allow the muffins to cool for a few minutes in the tin before removing them.
    • Serve warm with your favorite dipping sauce like sour cream or garlic aioli for an extra burst of flavor.
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Tips for the Best Crispy Muffins:

  1. Drain Excess Moisture: Zucchini and potatoes release a lot of water when grated, which can make your muffins soggy. After shredding, make sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  2. Grease Your Muffin Tin Well: Grease the muffin tin generously with olive oil to ensure a crispy exterior. You can also use silicone muffin liners, which help create a crispy crust without sticking.
  3. Don’t Overload with Cheese: While cheese adds great flavor, too much cheese can make the muffins soft. Stick to the recommended amount of Parmesan to maintain a crispy texture.
  4. Bake at a High Temperature: Baking at around 375°F (190°C) ensures a golden-brown, crispy texture. Higher temperatures help crisp up the edges, which is key to making these muffins extra crunchy.
  5. Let Them Cool Slightly: After baking, let the muffins cool in the tin for a few minutes before removing them. This helps them firm up, making them easier to remove from the tin without falling apart.

Q&A Section:

Q: Can I make these muffins ahead of time?
A: Yes! These muffins can be made in advance. Store them in an airtight container in the fridge for up to 2-3 days. You can also reheat them in the oven at 350°F (175°C) for a few minutes to bring back the crispiness.

Q: Can I use a different cheese instead of Parmesan?
A: Yes! You can substitute Parmesan with cheddar, mozzarella, or a blend of cheeses. However, keep in mind that some cheeses melt more than others, which may affect the texture of the muffins.

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Q: Can I freeze these muffins?
A: Yes! These muffins freeze well. Once they’re completely cooled, place them in a freezer-safe container or bag, and freeze for up to 2 months. To reheat, place them in the oven at 350°F (175°C) for about 10-12 minutes, or until heated through and crispy.

Q: What if I don’t have breadcrumbs?
A: If you don’t have breadcrumbs, you can use panko, crushed crackers, or even ground oats as a substitute. They’ll add a similar texture to the muffins.

Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, you can swap regular potatoes with sweet potatoes for a slightly sweeter flavor and added nutrition. Just make sure to squeeze out the excess moisture from the sweet potatoes, as they tend to release a lot of liquid when grated as well.

Q: Can I add other vegetables to these muffins?
A: Absolutely! You can add finely grated carrots, spinach, or even bell peppers for extra flavor and nutrition. Just be sure to squeeze out excess moisture from any additional vegetables before adding them to the mixture.

Q: How can I make these muffins spicier?
A: For a spicy kick, try adding some red pepper flakes, a dash of cayenne pepper, or even some finely chopped jalapeños to the muffin batter.

Q: Can I use gluten-free flour?
A: Yes, you can use a gluten-free all-purpose flour blend to make these muffins gluten-free. Just be sure to check the consistency of the batter, as gluten-free flours can sometimes require adjustments in liquid.

Enjoy your Crispy Parmesan Zucchini Potato Muffins!

These savory muffins are not only crispy on the outside and soft on the inside, but they also pack a punch of flavor from the zucchini, potatoes, and Parmesan cheese. They make the perfect side dish, snack, or even a light meal with a delicious dipping sauce. 🧀🥔🥒

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