Crispy Zucchini Muffins (Print Version)
# Ingredients:
→ Base Mix
01 -
1 cup grated Parmesan cheese
02 -
2 large eggs
03 -
1/2 cup all-purpose flour
04 -
1 medium potato, grated and peeled
05 -
1 medium zucchini, shredded and drained
→ Seasonings
06 -
1/4 tsp paprika
07 -
1/2 tsp garlic powder
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
1/2 tsp onion powder
11 -
1/4 cup chopped green onions (optional)
# Instructions:
01 -
Set your oven to 375°F (190°C) so it heats up. Lightly coat the muffin tray with olive oil or cooking spray.
02 -
In a big bowl, toss together the grated zucchini and potato. Use a towel or cheesecloth to squeeze out all the extra water.
03 -
In the same bowl, stir in the Parmesan, flour, eggs, green onions (if using), and all the seasonings. Keep mixing until it forms a consistent batter.
04 -
Spoon the batter into the greased muffin tray, filling each space about three-quarters full. Keep it nice and firm without making it too dry.
05 -
Pop the tray into the heated oven for 20 to 25 minutes. You're looking for a golden top, and a clean toothpick when poked.
06 -
Take the muffins out of the oven. Let them sit in the tray for 5 minutes, then transfer to a rack to cool. Serve warm.
# Notes:
01 -
Dry the vegetables really well if you want crispier muffins.
02 -
Using freshly shredded Parmesan gives the best results for flavor.
03 -
Don't overmix; it'll make them heavier.