These Zucchini and Potato Muffins are a delightful savory treat, perfect for breakfast, lunch, or as a snack. Paired with a tangy Tartar Sauce, they offer a wonderful combination of flavors and textures. Easy to make and packed with vegetables, these muffins are a healthy and delicious option for any time of day.
Preparation Time
- Total Time: 40 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients
For the Muffins:
- 1 zucchini, grated
- 1 potato, grated
- 3 tablespoons semolina
- 50 ml milk (2.5 fl oz)
- 50 grams cheese, grated (1.8 ounces)
- 2 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 70 grams flour (1/2 cup) (2.5 ounces)
- Fresh dill and parsley, chopped
- Salt, to taste
For the Tartar Sauce:
- 4 canned cucumbers, finely chopped
- 10 pitted olives, finely chopped
- Fresh dill, chopped
- 3 cloves garlic, minced
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
Directions
- Prepare the Muffins:
- Preheat your oven to 180°C (356°F).
- Grate the zucchini and potato. Place them in a colander, sprinkle with a little salt, and let them sit for 10 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible.
- In a large mixing bowl, combine the grated zucchini and potato with semolina, milk, grated cheese, eggs, and vegetable oil. Mix well.
- Add the baking powder, flour, chopped dill, and parsley. Season with salt to taste. Mix until all ingredients are well incorporated.
- Grease a muffin tin or line it with paper liners. Spoon the batter into the muffin cups, filling each about 2/3 full.
- 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.
- Prepare the Tartar Sauce:
- In a small bowl, combine the finely chopped canned cucumbers, pitted olives, and fresh dill.
- Add the minced garlic, sour cream, and mayonnaise. Mix well until all ingredients are fully combined.
- Serve:
- Allow the muffins to cool slightly before removing them from the tin.
- Serve the warm zucchini and potato muffins with a side of tartar sauce.
Serving Suggestions
- These muffins are great on their own or paired with a fresh green salad.
- They make a perfect side dish for soups or grilled meats.
- Serve them as a snack with the tartar sauce for dipping.
Cooking Tips
- Ensure the zucchini and potato are well-drained to avoid excess moisture in the batter.
- You can add other herbs or spices to the batter for additional flavor.
- Use a non-stick muffin tin or silicone liners to prevent sticking.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C.
- Potato: Provides potassium, vitamin C, and fiber.
- Cheese: Adds calcium and protein to the muffins.
- Tartar Sauce: A flavorful and tangy addition, enhancing the overall taste.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
- Dairy-Free Option: Use dairy-free cheese and substitute milk with a plant-based alternative.
Storage Tips
- Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freeze: The muffins can be frozen for up to 1 month. Thaw in the refrigerator and reheat in the oven.
Why You’ll Love This Recipe
- Delicious and Nutritious: Combines great taste with nutritional benefits from fresh vegetables.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
- Versatile: Perfect for any meal of the day and can be customized with your favorite herbs and spices.
Conclusion
These Zucchini and Potato Muffins with Tartar Sauce are a fantastic addition to your meal repertoire. Whether you’re looking for a nutritious breakfast, a tasty snack, or a savory side dish, these muffins are sure to satisfy. Enjoy making and sharing this delightful recipe with your family and friends!
Enjoy your meal!