Zucchini Potato Parmesan Muffins
Deliciously savory muffins infused with zucchini, potatoes, and parmesan cheese, ideal for a snack, appetizer, or side dish. These muffins are moist and flavorful, enhanced with a topping of crème fraîche and chives for a touch of luxury.
Ingredients:
– 2 medium zucchini, grated
– 2 medium potatoes, grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1/2 cup grated parmesan cheese
– 2 large eggs, lightly beaten
– 1 teaspoon baking powder
– Salt and freshly ground black pepper, to taste
– 1/4 cup vegetable oil
– Crème fraîche and chopped chives, for garnish
Directions:
1. Preheat the oven:
Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing or lining it.
2. Prepare the vegetables:
Using a clean kitchen towel or cheesecloth, squeeze the moisture from the grated zucchini and potatoes to prevent the muffins from becoming soggy.
3. Mix the ingredients:
In a large bowl, combine the shredded zucchini, potatoes, onion, garlic, flour, parmesan cheese, and baking powder. Add the beaten eggs and season with salt and pepper. Mix thoroughly. Incorporate the vegetable oil until the mixture is well-coated and slightly sticky.
4. Fill the muffin tin:
Spoon the mixture evenly into the muffin cups, filling each about three-quarters full.
5. Bake:
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.
6. Cool and Serve:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, topped with a dollop of crème fraîche and a sprinkle of chopped chives for garnish.
