Parmesan Zucchini Potato Muffins
These zucchini potato Parmesan muffins are delicious, savory muffins, suitable for breakfast, but also a clever accompaniment to soup at lunchtime, or as a take-along morning work snack.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Spray a nonstick muffin pan with cooking spray or rub with oil.
- Place shredded zucchini and potato in a cheesecloth and wrap cloth over the vegetables. Over a bowl, squeeze vegetables to remove as much water as possible. Open up the cheesecloth, and squeeze handfuls of vegetables to extract more water, then place back in the cheesecloth to rest.
- Add drained vegetables, Parmesan cheese, flour, eggs, onion, garlic powder, onion powder, salt, black pepper, and paprika to a bowl; stir to combine thoroughly. Fill muffin cups about 3/4 full with the mixture.
- Bake in the preheated oven until golden brown and a toothpick inserted near the middle comes out clean, 20 to 25 minutes. Let sit for 5 minutes, then remove from the muffin pan.
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