Description
Every time I make these, I think of my aunt’s cozy kitchen, where the oven always smelled like something savory and delicious. These little golden muffins are crisp on the outside, tender inside, and packed with veggies and flavor. Perfect for breakfast, brunch, or a hearty snack—they’re as comforting as a warm hug in muffin form.
Ingredients
1 medium zucchini, grated and moisture squeezed out
1 medium potato, peeled and grated
1 cup grated Parmesan cheese
½ cup all-purpose flour
2 large eggs
¼ cup green onions, chopped (optional)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Cooking spray or olive oil (for greasing muffin tin)
Instructions
Prep Oven: Preheat oven to 375°F. Grease a muffin tin with cooking spray or olive oil.
Mix Ingredients: In a large bowl, combine zucchini, potato, Parmesan, flour, eggs, green onions (if using), and all seasonings. Mix until evenly combined.
Fill Muffin Tin: Spoon mixture into each muffin cup, pressing down gently.
Bake: Bake for 25–30 minutes, until golden brown and crispy on top.
Cool & Serve: Let cool for a few minutes before removing. Serve warm or at room temperature.
Notes
Crispy, cheesy, and full of goodness—these muffins bring smiles from the first bite to the last crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 120 per serving
- Sodium: 320mg per serving
- Fat: 6g per serving
- Saturated Fat: 3g per serving
- Carbohydrates: 9g per serving
- Fiber: 1g per serving
- Protein: 7g per serving