These savory Zucchini and Potato Muffins are a delicious and healthy treat, packed with grated vegetables and seasoned with fresh herbs. The muffin batter is enriched with cheese, oatmeal, and eggs, creating a light, flavorful muffin that pairs perfectly with a refreshing yogurt topping. Ideal for a snack, light lunch, or side dish, these muffins are sure to be a hit!
Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins
Ingredients:
Vegetables:
- 1 zucchini, grated (about 1 cup)
- 1/3 teaspoon salt
- 1 potato, grated (about 1 cup)
Muffin Batter:
- 3 tablespoons oatmeal (about 1/4 cup)
- 50 ml milk or plant milk (about 1/4 cup)
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- 60g cheese, grated (about 1/2 cup)
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2 eggs
- 4 tablespoons whole wheat flour (about 1/4 cup)
- 1/2 teaspoon baking powder
- Vegetable oil for greasing muffin tin
Topping:
- 3-4 tablespoons thick yogurt
- 1 cucumber, finely chopped (about 1/2 cup)
- 1 tablespoon chopped dill
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Directions:
- Prepare the Vegetables:
Grate the zucchini and place it in a colander. Sprinkle with 1/3 teaspoon salt and let it sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible. Grate the potato and squeeze out excess moisture. - Mix the Ingredients:
In a large bowl, combine the grated zucchini, grated potato, oatmeal, and milk. Mix well. Add the chopped dill, parsley, grated cheese, 1/2 teaspoon salt, and olive oil. Stir to combine. Beat the eggs and add them to the mixture. - Add Flour and Baking Powder:
Add the whole wheat flour and baking powder. Mix until everything is well incorporated. - Bake the Muffins:
Preheat your oven to 180°C (350°F). Grease a muffin tin with vegetable oil or line with muffin liners. Spoon the batter into the muffin cups, filling them about 3/4 full. Bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. - Prepare the Topping:
In a small bowl, combine the thick yogurt, finely chopped cucumber, chopped dill, and minced garlic. Season with salt and black pepper to taste. Mix well. - Serve:
Let the muffins cool slightly before removing them from the tin. Serve the muffins warm or at room temperature with the yogurt topping on the side.
Serving Suggestions:
- Enjoy these muffins as a savory snack with your favorite dip.
- Serve them with a side salad for a light, refreshing lunch.
- Pair with a cup of vegetable soup for a comforting dinner.
- Top with avocado slices and a drizzle of olive oil for an extra burst of flavor.
Why You’ll Love This Recipe:
- These muffins are packed with nutritious vegetables like zucchini and potatoes, making them a healthy addition to any meal.
- They’re versatile enough to be served as a snack, side dish, or light lunch.
- The yogurt topping adds a refreshing and creamy contrast to the savory muffins.
- They are easy to make and can be enjoyed warm or at room temperature.
Conclusion:
These Zucchini and Potato Muffins with Yogurt Topping are a perfect blend of wholesome ingredients and vibrant flavors. The combination of fresh vegetables, cheese, and herbs makes for a savory muffin that’s both satisfying and nutritious. Topped with a cool, garlicky yogurt sauce, these muffins make a fantastic snack or a light meal. Whether served warm or at room temperature, they are sure to become a family favorite! Enjoy them with a cup of tea or alongside a salad for a balanced, delicious dish.