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Baked Cheesy Zucchini & Potato Semolina Muffins finished dish

Baked Cheesy Zucchini & Potato Semolina Muffins

Recipe card for Baked Cheesy Zucchini & Potato Semolina Muffins.
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Course: Breakfast
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 medium zucchinis, grated
  • 2 medium potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup (120 ml) plain Greek yogurt
  • 1/4 cup (60 ml) milk
  • 1/2 cup (100 g) semolina
  • 1/4 cup (30 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano optional
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (60 g) shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped
  • Olive oil or butter for greasing muffin tin

Method
 

Preparation
  1. Preheat your oven to 180 °C (350 °F). Grease a 12-cup muffin tin with olive oil or line it with paper liners.
  2. Grate the zucchini and potatoes, then place them in a clean kitchen towel. Squeeze out as much moisture as possible to avoid soggy muffins.
  3. In a mixing bowl, whisk together eggs, yogurt, and milk until smooth.
  4. Add semolina, flour, baking powder, baking soda, salt, pepper, and oregano (if using). Mix until well combined.
  5. Stir in grated zucchini, potatoes, onion, garlic, Parmesan, mozzarella, and parsley. The batter will be thick but moist.
  6. Divide the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 25–30 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
  8. Allow to cool in the tin for 5 minutes before removing. Serve warm, or cool completely and store for later.

Notes

Use the visible recipe notes and serving tips from the post when preparing this recipe.

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