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Before diving into the preparation of Crispy Parmesan Zucchini Potato Muffins, it is essential to understand the role each ingredient plays in this recipe. Each component not only contributes to the flavor but also enhances the texture and nutritional profile of the muffins.

Crispy Parmesan Zucchini Potato Muffins

Discover the deliciousness of Crispy Parmesan Zucchini Potato Muffins, the perfect healthy snack for all ages! These muffins combine grated zucchini and potatoes with savory Parmesan cheese, creating a crispy exterior and a moist, flavorful interior. Easy to make and versatile, they can be served warm or cold, making them ideal for any occasion. Packed with nutrients and bursting with taste, these muffins will quickly become a favorite in your kitchen! Try the recipe today and enjoy a wholesome treat everyone will love.
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 medium potato, peeled and grated

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

2 large eggs

1/3 cup milk

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

Fresh herbs (parsley or chives), chopped, for garnish

Instructions
 

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

    Prepare Vegetables: In a large mixing bowl, combine the grated zucchini and potato. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth to ensure the muffins are crispy.

      Mix Dry Ingredients: In another bowl, whisk together the flour, Parmesan cheese, garlic powder, onion powder, baking powder, salt, black pepper, and red pepper flakes.

        Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk and olive oil. Mix until well combined.

          Combine Everything: Add the dry ingredients to the bowl with the zucchini and potato. Pour in the wet ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are fine.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake: Place in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Garnish with freshly chopped herbs before serving.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins