These savory muffins combine the goodness of zucchini, potato, and bacon with a hint of cheese for a flavorful and satisfying treat. Perfect for breakfast, lunch, or as a snack, they are versatile and easy to make. The creamy sauce elevates these muffins to a delightful culinary experience.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Muffins:
- Eggs: 3 large
- Melted butter: 30 g (2 tablespoons)
- Flour: 100 g (¾ cup)
- Baking powder: 1 teaspoon
- Zucchini: 1, grated
- Onion: 1, finely chopped
- Semolina: 2 tablespoons
- Milk: 50 ml (⅕ cup)
- Potato: 1, grated
- Bacon: 100 g (3½ oz), chopped
- Tomato: 1, diced
- Cheese: 100 g (¾ cup), grated
- Salt and black pepper: To taste
- Olive oil: For greasing
For the Sauce:
- Sour cream: 1 tablespoon
- Mayonnaise: 2 tablespoons
- French mustard: 1 tablespoon
- Dried garlic: 1 teaspoon
- Fresh parsley: 1 tablespoon, chopped
Directions
- Preheat Oven and Prepare Muffin Tin:
- Preheat the oven to 180°C (350°F).
- Grease a muffin tin with olive oil or line it with muffin papers.
- Mix Wet Ingredients:
- In a large bowl, whisk together eggs, melted butter, and milk until well combined.
- Combine Dry Ingredients:
- In a separate bowl, mix flour, semolina, baking powder, salt, and black pepper.
- Prepare the Filling:
- Add grated zucchini, grated potato, chopped onion, diced tomato, chopped bacon, and grated cheese to the wet mixture. Mix well.
- Combine Wet and Dry Ingredients:
- Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep the batter light.
- Fill the Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake:
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Prepare the Sauce:
- In a small bowl, mix sour cream, mayonnaise, French mustard, dried garlic, and chopped parsley until smooth.
- Serve:
- Allow the muffins to cool slightly before removing them from the tin. Serve warm with the creamy sauce on the side.
Storage Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months. Reheat in the oven or microwave before serving.
Nutritional Benefits
- Packed with protein from eggs and bacon.
- Zucchini, potato, and tomato provide essential vitamins and minerals.
- A balanced source of carbohydrates, protein, and healthy fats.
Why You’ll Love This Recipe
- Versatile: Perfect for breakfast, lunchboxes, or as a side dish.
- Packed with flavor: The combination of bacon, cheese, and vegetables makes these muffins irresistibly savory.
- Easy to prepare and great for meal prep.
- The creamy sauce adds a delightful tangy and garlicky flavor.
Conclusion
These Savory Zucchini and Potato Muffins are the perfect combination of convenience and flavor. With a tender texture and cheesy, vegetable-packed filling, they’re an ideal option for any time of the day. Pair them with the creamy sauce for an extra burst of flavor and enjoy this simple yet delicious recipe!
Frequently Asked Questions (FAQs)
- Can I use a different type of cheese?
Yes, cheddar, mozzarella, or feta work well in this recipe. - Can I make these muffins vegetarian?
Absolutely! Omit the bacon or replace it with sautéed mushrooms or roasted red peppers. - What can I use instead of semolina?
You can substitute semolina with cornmeal or additional flour. - Can I add other vegetables?
Yes, shredded carrots or chopped bell peppers are great additions. - Can I use Greek yogurt instead of sour cream for the sauce?
Yes, Greek yogurt is a healthier alternative and adds a tangy flavor. - How do I ensure the muffins are moist?
Do not overmix the batter and bake just until a toothpick comes out clean. - Can I make mini muffins with this recipe?
Yes, adjust the baking time to 12–15 minutes for mini muffins. - Can I skip the sauce?
While optional, the sauce enhances the flavor and complements the muffins beautifully. - How do I reheat frozen muffins?
Reheat directly from frozen in the oven at 180°C (350°F) for about 10 minutes. - Can I replace mayonnaise in the sauce?
Yes, use more sour cream or Greek yogurt as a substitute.
Enjoy preparing and sharing these delicious muffins! 😊