Crispy Parmesan Zucchini Potato Muffins

### **Instructions**:

#### **Step 1: Prepare the Vegetables**

Start by grating the **zucchini** and **potato**. To reduce excess moisture from the zucchini, place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any water. This will prevent the muffins from becoming soggy. Grate the potato in the same way and set both vegetables aside.

#### **Step 2: Combine the Dry Ingredients**

In a large mixing bowl, combine the **flour**, **baking powder**, **baking soda**, **salt**, **pepper**, and any optional seasonings like **garlic powder** and **fresh herbs**. Stir the dry ingredients together until evenly mixed.

#### **Step 3: Add the Wet Ingredients**

In a separate bowl, whisk together the **eggs**, **olive oil** (or melted butter), and **milk**. Add the grated zucchini and potato to this wet mixture. Stir to combine. The moisture from the zucchini and potato will naturally help create the batter.

#### **Step 4: Mix the Wet and Dry Ingredients**

Slowly add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this could result in dense muffins. Gently fold in the grated **Parmesan cheese** at this point, ensuring it’s evenly distributed throughout the batter.

#### **Step 5: Bake the Muffins**

Preheat your oven to **375°F (190°C)** and grease or line a muffin tin with paper liners. Scoop the muffin batter evenly into the muffin cups, filling each one about **2/3 full**.

Place the muffin tin in the oven and bake for about **20-25 minutes**, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean. If you want to make the muffins extra crispy, you can sprinkle some extra **Parmesan cheese** on top of each muffin before baking.

#### **Step 6: Let Cool and Serve**

Once the muffins are baked, remove them from the oven and let them cool for a few minutes in the muffin tin. Transfer the muffins to a wire rack to cool completely.

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## **Ways to Enjoy Crispy Parmesan Zucchini Potato Muffins**

These savory muffins can be enjoyed in a variety of ways. Here are some suggestions for serving and pairing them:

– **As a side dish**: Serve them alongside soups, salads, or roasted vegetables for a delicious and filling meal.
– **With eggs**: Pair them with scrambled eggs or a fried egg for a protein-packed breakfast.
– **As an appetizer**: These muffins make a great appetizer for a party or gathering, especially when served with a tangy dipping sauce like **sour cream** or **guacamole**.
– **On their own**: Simply enjoy these muffins as a snack when you’re craving something savory and satisfying.

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## **Conclusion**

**Crispy Parmesan Zucchini Potato Muffins** are a perfect example of how savory muffins can be both indulgent and healthy. They offer a delicious balance of flavors and textures—crispy on the outside, soft and moist on the inside, and packed with the goodness of zucchini, potatoes, and Parmesan cheese. This recipe is not only simple and quick to make, but it also provides a nutritious and flavorful snack or meal option for any time of the day.

By incorporating these muffins into your cooking repertoire, you’ll be able to enjoy the best of both worlds—savory

flavors and the convenience of a muffin. Give this recipe a try, and we promise you’ll be hooked!