Why Make This Recipe
Tasty Veggie Parmesan Zucchini Muffins are a delicious way to enjoy vegetables in a fun and easy format. They are perfect for breakfast, a snack, or even as a side dish. These muffins are not only tasty but also healthy, packed with essential nutrients from the zucchini and potatoes. Plus, they cater to both kids and adults, making them an excellent choice for family meals or gatherings.
How to Make Tasty Veggie Parmesan Zucchini Muffins
Ingredients:
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 medium Potato
- 1/4 cup Scallions
- 1 medium Zucchini
- 2 large Eggs
- 1/4 tsp Black pepper, ground
- 1/4 tsp Paprika
- 1/2 cup Plain flour
- 1/2 tsp Salt
- 1 Cooking spray or olive oil
- 1 cup Parmesan
Directions:
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
- In a large bowl, mix together the garlic powder, onion powder, potato, scallions, zucchini, eggs, black pepper, paprika, plain flour, and salt until well combined.
- Fold in the grated Parmesan cheese until evenly distributed.
- Spoon the mixture into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm.
How to Serve Tasty Veggie Parmesan Zucchini Muffins
These muffins are best served warm. You can enjoy them on their own or pair them with a dip like ranch dressing or garlic aioli if you want something extra. They also make a great addition to a brunch spread, accompanied by fresh fruit or a light salad.
How to Store Tasty Veggie Parmesan Zucchini Muffins
To store Tasty Veggie Parmesan Zucchini Muffins, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. You can also freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They will stay good for about 2 months. To reheat, simply thaw and warm them up in the oven or microwave.
Tips to Make Tasty Veggie Parmesan Zucchini Muffins
- Make sure to squeeze out excess moisture from the grated zucchini. This will help prevent soggy muffins.
- You can add different vegetables like carrots or bell peppers for extra flavor and nutrition.
- Adjust the seasoning to taste. If you like a little kick, add more paprika or some red pepper flakes.
Variation
You can try substituting the Parmesan cheese with cheddar or feta for a different flavor profile. Adding herbs like basil or thyme can also give these muffins a unique twist.
FAQs
Q: Can I make these muffins gluten-free?
A: Yes! You can use a gluten-free flour mix instead of plain flour to make them gluten-free.
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw and squeeze out as much water as possible before adding it to the mixture.
Q: How do I know when the muffins are done baking?
A: The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
