Parmesan Zucchini Potato Muffins

Ingredients:

1 medium zucchini, grated

1 medium potato, peeled and grated

2 large eggs

½ cup grated Parmesan cheese

½ cup shredded cheddar cheese (optional)

½ cup all-purpose flour

1 tsp baking powder

½ tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

1 tbsp fresh parsley or chives, chopped (optional for garnish)

Instructions:

Preheat Oven:

Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.

Prepare the Zucchini and Potato:

Grate the zucchini and potato, then place them in a clean kitchen towel. Squeeze out as much liquid as possible to prevent soggy muffins.

Mix the Batter:

In a large bowl, whisk the eggs. Add the grated zucchini and potato, Parmesan cheese, cheddar cheese (if using), flour, baking powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Fill the Muffin Tin:

Divide the mixture evenly among the muffin cups, filling them almost to the top.

Bake:

Bake for 20-25 minutes, or until the muffins are golden brown and set. A toothpick inserted into the center should come out clean.

Cool and Serve:

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Garnish with fresh parsley or chives if desired. Serve warm or at room temperature. Enjoy these savory delights!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins