These cheesy zucchini and potato muffins are a delicious and easy way to incorporate vegetables into your daily routine. Grated zucchini and potatoes are combined with cheese, herbs, and a simple batter, then baked into golden, savory muffins. They’re perfect for a grab-and-go breakfast, a healthy snack, or a tasty side dish to complement any meal.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
Ingredients:
- 1 medium zucchini, grated (about 200g)
- 1 medium potato, grated (about 200g)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (100g) grated cheddar cheese (or your favorite cheese)
- 1/2 cup (50g) grated Parmesan cheese
- 2 large eggs
- 1/2 cup milk
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup vegetable oil, plus more for greasing muffin tins
Instructions:
- Prepare the Vegetables:
- Wash the zucchini and potato thoroughly.
- Grate the zucchini and potato using a box grater or food processor.
- If the zucchini is very watery, gently squeeze out some excess moisture.
- Finely chop the onion and mince the garlic.
- Combine Wet Ingredients:
- In a large mixing bowl, whisk together the eggs and milk.
- Add the vegetable oil, grated zucchini, potato, chopped onion, minced garlic, and both cheeses. Mix well.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, oregano, thyme, salt, and pepper.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Prepare Muffin Tins:
- Preheat your oven to 190°C (375°F).
- Grease a 12-cup muffin tin with vegetable oil or use muffin liners.
- Fill Muffin Tins:
- Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake:
- Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the muffin tins from the oven and let them cool for a few minutes before removing the muffins.
- Serve warm or at room temperature.
Nutritional Facts:
(Approximate values per muffin, based on 12 muffins)
- Calories: 200-250 kcal
- Protein: 8-10g
- Fat: 10-15g
- Carbohydrates: 20-25g
- Fiber: 2-3g
- Sodium: 300-400mg
Why You’ll Love This Recipe:
- Easy and Convenient: Simple to make and perfect for on-the-go meals.
- Versatile: Great for breakfast, snacks, or side dishes.
- Healthy: Incorporates vegetables and cheese for a balanced bite.
- Flavorful: The combination of herbs and cheeses creates a delicious savory flavor.
Health Benefits of:
- Vitamins and Minerals: Zucchini and potatoes provide essential vitamins and minerals.
- Protein and Calcium: Cheese is a good source of protein and calcium.
- Fiber: Vegetables and whole grains provide dietary fiber.
Serving Suggestions of:
- Enjoy as a grab-and-go breakfast.
- Serve as a side dish with soup or salad.
- Pack them for a picnic or lunchbox.
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a dipping sauce like marinara or pesto.
Tips:
- Squeeze Out Excess Moisture: If the zucchini is very watery, squeeze out some of the liquid to prevent soggy muffins.
- Don’t Overmix: Overmixing the batter can result in tough muffins.
- Use Your Favorite Cheese: Feel free to use your favorite cheese, such as mozzarella, Gruyère, or pepper jack.
- Add Other Vegetables: You can add other grated vegetables, such as carrots or bell peppers.
Variations to Try:
- Spicy Muffins: Add a pinch of red pepper flakes or a dash of hot sauce.
- Herb Variations: Use different fresh herbs, such as chives, parsley, or dill.
- Add Ham or Bacon: Cook diced ham or bacon and add it to the batter.
- Gluten-Free Muffins: Use a gluten-free flour blend.
Conclusion:
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These cheesy zucchini and potato muffins are a delightful and versatile addition to your recipe collection. They’re easy to make, packed with flavor, and perfect for any occasion. Enjoy experimenting with different variations and find your favorite combination.
Frequently Asked Questions:
- Can I freeze these muffins?
- Yes, you can freeze them in an airtight container for up to 3 months. Reheat in the oven or microwave.
- Can I use frozen vegetables?
- Yes, you can use frozen potatoes and zucchini, but thaw them completely and squeeze out any excess moisture before using.
- Can I make these dairy-free?
- Yes, you can use dairy-free cheese and milk alternatives.
- How do I prevent the muffins from sticking to the tin?
- Grease the muffin tins well or use muffin liners.
- Can I add garlic powder instead of minced garlic?
- Yes, 1/2 teaspoon of garlic powder can be used.
- Can I add cooked meats?
- Yes, cooked bacon, ham, or sausage are good additions.
- How do I make them crispier?
- you can brush the tops with melted butter before baking.