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Savory Zucchini & Potato Muffins

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Instructions

Step 1: Prepare the Vegetables

Start by grating the zucchini and potato. Use a coarse grater or a food processor to grate both. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help prevent your muffins from becoming soggy. For the potato, there’s no need to squeeze out the moisture; simply grate it directly into your mixing bowl.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, pepper, and garlic powder (if using). Stir to combine and set aside.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the eggs, olive oil (or melted butter), and milk until well combined. Stir in the grated zucchini and potato. If you’re using herbs and cheese, fold them in as well.

Step 4: Fold Wet Ingredients into Dry Ingredients

Pour the wet mixture into the dry ingredients and gently fold everything together using a spatula or spoon. Be careful not to overmix; just stir until the flour is fully incorporated. The batter should be slightly lumpy, which is perfect for muffins.

Step 5: Bake the Muffins

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with a bit of butter or cooking spray. Spoon the batter into the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Step 6: Cool and Serve

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely. These muffins can be served warm or at room temperature.

Tips & Variations

  • Add Protein: To make these muffins more substantial, try adding cooked bacon, sausage, or diced ham to the batter.
  • Dairy-Free Option: Replace the cheese with a dairy-free alternative or omit it entirely. Use non-dairy milk like almond or oat milk to keep the recipe vegan.
  • Spices: Experiment with other spices like paprika, onion powder, or even chili flakes for an extra kick.
  • Freezing: These muffins freeze well. Once cooled, place them in an airtight container or freezer bag, and they’ll stay fresh for up to 2 months. Just reheat in the microwave or oven before serving.

Pairing Suggestions

These savory muffins pair beautifully with a variety of dishes. Consider serving them with:

  • A fresh green salad for a light lunch.
  • Tomato soup or a creamy vegetable soup for a cozy dinner.
  • Grilled chicken or fish for a satisfying, balanced meal.
  • A dollop of sour cream or Greek yogurt on the side for a creamy finish.

Conclusion

Savory Zucchini & Potato Muffins are a fantastic, easy-to-make recipe that brings the best of savory baking into one delicious package. They are moist, flavorful, and customizable with herbs, cheese, or spices to suit your taste. Whether you make them as a snack, a side dish, or part of a meal, these muffins will quickly become a favorite in your kitchen. So, next time you’re craving something savory, give this recipe a try—you won’t regret it!

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