Zucchini Potato Muffins (Print Version)
# Ingredients:
01 -
Grated zucchini, 2 medium-sized.
02 -
Grated potatoes, 2 medium-sized.
03 -
One small onion, chopped tiny.
04 -
Two minced garlic cloves.
05 -
Half a cup of plain flour.
06 -
Shredded Parmesan, about 1/2 cup.
07 -
Two large eggs, whisked.
08 -
A teaspoon of baking powder.
09 -
Season with however much salt and pepper you like.
10 -
Quarter cup vegetable oil.
11 -
Sour cream as a topping.
12 -
Chives, chopped for garnish.
# Instructions:
01 -
Turn the oven dial to set it at 375°F.
02 -
Coat the muffin tin lightly with grease.
03 -
Shred zucchini and potatoes, then squeeze out all the liquid. Dice up onion and garlic.
04 -
Put the shredded veggies in a bowl with flour, Parmesan, and baking powder. Stir in beaten eggs, salt, pepper, and oil. Blend it all well.
05 -
Spoon the batter into muffin cups, about 3/4 of the way up. Bake for 20-25 minutes, till they're golden. Stick a toothpick in to check doneness.
06 -
Let them cool briefly in the tin, then transfer to a rack. Finish them off with a dollop of sour cream and sprinkle of chives.
# Notes:
01 -
Drain out as much liquid as you can from the vegetables to avoid soggy muffins.
02 -
Tastes the best when warm.
03 -
You can freeze these and heat them up in the oven later.
04 -
Pairs well with eggs or works as a side dish, too.