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Fluffy Zucchini and Potato Muffins with Tartar Sauce finished dish

Fluffy Zucchini and Potato Muffins with Tartar Sauce

Recipe card for Fluffy Zucchini and Potato Muffins with Tartar Sauce.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 1 zucchini
  • 1 potato
  • 3 tablespoons semolina
  • 50 ml milk approximately 2.5 fl oz
  • 50 grams cheese, grated approximately 1.8 ounces
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 70 grams flour approximately 1/2 cup or 2.5 ounces
  • Fresh dill and parsley, chopped
  • Salt to taste

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Grate the zucchini and potato. Use a clean cloth or paper towel to squeeze out as much moisture as possible.
  3. In a large mixing bowl, combine the grated zucchini and potato with semolina, milk, cheese, eggs, vegetable oil, baking powder, and flour. Stir until the mixture is well combined.
  4. Stir in chopped dill and parsley, and season with salt to your liking. Ensure everything is mixed thoroughly.
  5. Evenly divide the mixture into muffin cups, filling each about three-quarters full.
  6. Bake in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  7. Finely chop the canned cucumbers and pitted olives.
  8. In a small bowl, combine the chopped cucumbers, olives, chopped dill, minced garlic, sour cream, and mayonnaise. Mix until all the ingredients are well blended.
  9. Chill the sauce in the refrigerator until ready to serve.

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