Description
Healthy Crispy Zucchini Potato Muffins are a delicious and nutritious treat that captures the essence of home-baked goodness. With their crispy edges and soft centers, these muffins blend the subtle flavors of zucchini and potatoes, making them perfect for brunch, snacks, or even breakfast.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated potatoes (about 1 medium Russet or Yukon Gold potato)
- 2 large eggs
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 cup shredded sharp cheddar cheese (or mozzarella)
- 2 tsp baking powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Grate zucchini and potatoes. Squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix flour, baking powder, garlic powder, salt, and pepper.
- In another bowl, whisk eggs and stir in grated cheese along with the drained zucchini and potatoes.
- Fold the dry mixture into the wet ingredients until just combined.
- Fill muffin tins about three-quarters full with the batter.
- Bake for 20-25 minutes until golden brown; a toothpick should come out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 138
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg