Savory Zucchini & Potato Muffins

Ingredients:

3 eggs
30 g melted butter
100 g flour
1 teaspoon baking powder
1 zucchini, grated
1 onion, finely chopped
2 tablespoons semolina
50 ml milk
1 potato, grated
100 g bacon, chopped
1 tomato, diced
100 g cheese, grated
1 tablespoon sour cream
2 tablespoons mayonnaise
1 tablespoon French mustard
1 teaspoon dried garlic
Fresh parsley, chopped
Salt and black pepper, to taste
Olive oil for greasing

Instructions:

Preheat Oven and Prepare Muffin Tin:
Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or line with muffin papers.

Mix Wet Ingredients:
In a large bowl, whisk together the eggs, melted butter, and milk until well combined.

Combine Dry Ingredients:
In another bowl, mix the flour, semolina, baking powder, salt, and black pepper.

Prepare the Filling:
To the wet ingredients, add the grated zucchini, grated potato, chopped onion, diced tomato, chopped bacon, and grated cheese. Mix well.

Add Flour Mixture:
Gradually fold the dry ingredients into the wet mix, ensuring not to overmix.

Prepare the Muffin Batter:
Combine all ingredients thoroughly until you have a homogeneous batter.

Spoon into Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake:
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Prepare the Sauce:
While the muffins are baking, mix together sour cream, mayonnaise, French mustard, dried garlic, and chopped parsley to create a creamy sauce.

Serve:
Allow the muffins to cool slightly before removing them from the tin. Serve warm with the prepared sauce.

More Information:
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. Reheat in the oven or microwave when ready to serve.