These Fluffy Zucchini and Potato Muffins are a savory, nutrient-packed option perfect for breakfast, a light snack, or as a side dish. Combining the mild sweetness of zucchini with the heartiness of potatoes, these muffins are soft, flavorful, and easy to prepare. The addition of cheese and fresh herbs elevates the taste, making them a hit for any occasion. Best of all, they’re packed with vitamins, fiber, and protein, making them a healthy choice for the whole family.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- 1 medium zucchini, grated (about 1 cup, 150g)
- 1 medium potato, grated (about 1 cup, 150g)
- 3 tablespoons semolina
- 50 ml (¼ cup) milk
- 50g (¼ cup) grated cheese (cheddar, Parmesan, or feta)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 70g (½ cup) all-purpose flour
- A small bunch of fresh dill and parsley, finely chopped
- Salt, to taste
Directions:
- Preheat oven to 350°F (180°C) and grease or line a muffin tin.
- Grate the zucchini and potato. Squeeze out excess water from zucchini and set aside.
- In a bowl, mix semolina, flour, baking powder, and salt.
- In another bowl, whisk eggs, milk, and oil. Stir in grated cheese, dill, and parsley.
- Gradually mix dry ingredients into wet ingredients until just combined. Fold in zucchini and potato.
- Spoon the batter into the muffin tin, filling each cup ¾ full.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean. Let cool before serving.
Serving Suggestions:
- Serve warm with a side of sour cream or yogurt for extra creaminess.
- Pair with a fresh green salad or soup for a complete meal.
- Enjoy as a savory breakfast or snack, topped with avocado or tomato slices.
- Great as a side to grilled meats or fish for dinner.
Cooking Tips:
- Squeeze out as much water as possible from the zucchini to prevent soggy muffins.
- Experiment with different cheeses like feta for a tangy flavor.
- Add a pinch of chili flakes or black pepper for a spicy kick.
- Bake a double batch and freeze for easy, ready-to-go snacks.
Nutritional Benefits:
- Zucchini: Low in calories, high in fiber, rich in vitamins A, C, and potassium.
- Potatoes: Provide complex carbohydrates, fiber, and potassium.
- Cheese: Adds protein and calcium for strong bones and muscles.
- Eggs: A complete source of high-quality protein and healthy fats.
Dietary Information:
- Vegetarian: This recipe contains no meat.
- Gluten-free: Substitute flour with gluten-free flour if needed.
- Dairy-free: Replace cheese with dairy-free alternatives to make it dairy-free.
Nutritional Facts (per muffin):
- Calories: 130-150
- Protein: 5-7g
- Carbohydrates: 15-18g
- Fats: 6-8g
- Fiber: 2g
- Sugar: 1g
Storage:
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days or freeze for up to 3 months.
- Reheat in the oven or microwave before serving for best texture.
Why You’ll Love This Recipe:
- It’s a healthy, delicious way to sneak in more vegetables for both kids and adults.
- These muffins are versatile enough to be enjoyed as a snack, breakfast, or side dish.
- They’re easy to make with simple ingredients, yet packed with flavor.
- The muffins freeze well, making them perfect for meal prep and on-the-go meals.
Conclusion: Fluffy Zucchini and Potato Muffins offer a savory, wholesome alternative to traditional sweet muffins. Packed with fresh vegetables, cheese, and herbs, they’re not only delicious but also nutritious. Easy to make and adaptable to different dietary needs, these muffins are perfect for any meal or snack. With their light and fluffy texture, they’ll quickly become a favorite in your household!
Frequently Asked Questions:
- Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend. - How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter, richer flavor. - How can I make these dairy-free?
Use plant-based cheese and a dairy-free milk alternative like almond milk. - Can I add other vegetables to the recipe?
Yes, you can add grated carrots, spinach, or even bell peppers for extra nutrients. - What type of cheese works best?
Cheddar, Parmesan, or feta all work well, depending on your flavor preference. - How do I prevent the muffins from being soggy?
Be sure to squeeze out as much water as possible from the zucchini. - Can I prepare the batter ahead of time?
It’s best to bake the muffins right after preparing the batter for the fluffiest texture. - Are these muffins good for meal prepping?
Absolutely! They freeze well and can be reheated for a quick snack or breakfast. - What can I pair these muffins with for a complete meal?
Serve them alongside a green salad, soup, or a protein like grilled chicken or fish for a balanced meal.