These savory Zucchini Potato Cheese Muffins are packed with the goodness of vegetables and the richness of cheese. They make a perfect snack, breakfast, or side dish for your meals. These muffins are easy to prepare and a delicious way to incorporate veggies into your diet.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients:
- Zucchini: 1 medium (about 1 cup grated)
- Potato: 1 medium (about 1 cup grated)
- Eggs: 2 large
- All-purpose flour: 1 cup (120 g)
- Baking powder: 1 teaspoon
- Milk: 1/2 cup (120 ml)
- Olive oil: 1/4 cup (60 ml)
- Shredded cheese: 1 cup (120 g, cheddar, mozzarella, or a mix)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Garlic powder: 1/2 teaspoon (optional)
- Fresh parsley or dill: 2 tablespoons, chopped
Directions:
- Prepare the Vegetables:
- Grate the zucchini and potato.
- Place them in a clean kitchen towel or cheesecloth and squeeze out the excess moisture to prevent soggy muffins.
- Prepare the Batter:
- In a large mixing bowl, whisk the eggs, milk, and olive oil until well combined.
- In a separate bowl, combine the flour, baking powder, salt, black pepper, and garlic powder (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add the Vegetables and Cheese:
- Fold the grated zucchini, potato, shredded cheese, and fresh herbs into the batter until evenly distributed.
- Bake the Muffins:
- Preheat the oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line it with paper liners.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Serve:
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions:
- Enjoy as a snack or light breakfast with a side of fresh fruit or yogurt.
- Pair with a bowl of soup or a salad for a complete meal.
- Serve as a side dish with roasted chicken or grilled fish.
- Add to a lunchbox for a healthy and satisfying midday meal.
- Top with a dollop of sour cream or Greek yogurt for extra creaminess.
Cooking Tips:
- Ensure the zucchini and potato are well-drained to avoid excess moisture in the batter.
- For added flavor, sprinkle a little extra shredded cheese on top of each muffin before baking.
- Use your favorite cheese for a customized flavor profile.
- Add diced ham, cooked bacon, or sautéed onions for extra savory flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
Nutritional Benefits:
- Zucchini and Potato: Provide fiber, vitamins, and minerals, supporting digestion and overall health.
- Cheese: Adds calcium and protein, essential for bone health.
- Eggs: Offer high-quality protein and essential vitamins.
Dietary Information:
- Vegetarian-friendly.
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
Nutritional Facts (Per Muffin):
- Calories: 140
- Protein: 6 g
- Carbohydrates: 10 g
- Fat: 8 g
- Fiber: 1 g
Storage:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap each muffin individually and freeze for up to 1 month. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- A delicious way to sneak veggies into your diet.
- Simple, quick, and perfect for meal prep.
- Customizable with your favorite cheeses and herbs.
- A versatile dish that works for breakfast, snacks, or as a side.
- Kid-friendly and nutritious.
Conclusion: These Zucchini Potato Cheese Muffins are a savory delight, perfect for any time of the day. Packed with nutrients and bursting with flavor, they’re a wonderful way to use fresh vegetables in a creative and tasty way. Bake a batch today and enjoy their cheesy, veggie-filled goodness!
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes work well and add a touch of natural sweetness.
- Can I make this recipe dairy-free? Substitute the cheese with a plant-based alternative and use almond or soy milk instead of regular milk.
- Can I freeze these muffins? Yes, freeze them individually and reheat as needed.
- What other vegetables can I use? Try grated carrots, spinach, or even finely chopped broccoli.
- Can I add meat to these muffins? Yes, diced ham, cooked bacon, or shredded chicken make great additions.
- Do I need to peel the zucchini and potato? It’s optional; the peel adds extra fiber and nutrients but can be removed if preferred.
- How do I keep the muffins from sticking to the tin? Use paper liners or grease the muffin tin well with oil or butter.
- Can I make mini muffins? Yes, use a mini muffin tin and reduce the baking time to 12-15 minutes.
- What can I substitute for eggs? Use flaxseed or chia seed eggs for a vegan alternative.
- How do I know the muffi