Description

Healthy Crispy Zucchini Potato Muffins are a delicious and nutritious treat that combines the fluffy goodness of potatoes with the fresh crunch of zucchini. Perfect for breakfast, brunch, or as a healthy snack, these muffins are easy to make and packed with flavor. With their golden-brown tops and savory cheese, they’re sure to be a hit at any gathering.

Ingredients

Scale

1 cup grated zucchini
1 cup grated Russet potatoes
2 large eggs
1 cup shredded sharp cheddar cheese
2 cups all-purpose flour (or whole wheat flour)
1 tbsp baking powder
1/2 cup olive oil
Pinch of salt

Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin.
Grate the zucchini and potatoes, then squeeze out excess moisture using a clean towel.
In a bowl, mix the flour, baking powder, and salt.
In another bowl, whisk together the eggs and olive oil; add the grated vegetables and cheese.
Combine wet and dry ingredients until just mixed; avoid overmixing.
Spoon the batter into muffin tins, filling each about three-quarters full.
Bake for 25-30 minutes until golden brown; check with a toothpick for doneness.

Nutrition

Serving Size: 1 muffin (60g)
Calories: 150
Sugar: 2g
Sodium: 170mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: For added sweetness, substitute regular potatoes with sweet potatoes. Enhance flavors by adding herbs like thyme or rosemary or even spices like paprika.