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Are you looking for a delicious and nutritious snack that both satisfies your cravings and supports a healthy lifestyle? Look no further than Crispy Parmesan Zucchini Potato Muffins! These delightful muffins are an innovative twist on traditional baked goods, combining the hearty flavors of potatoes with the light, fresh zest of zucchini. They offer a unique and tasty way to enjoy vegetables, making them a fantastic option for both kids and adults alike.

Crispy Parmesan Zucchini Potato Muffins

Discover the joy of crispy, savory Crispy Parmesan Zucchini Potato Muffins! These delightful muffins combine the nutritious goodness of zucchini and hearty potatoes, creating a delicious snack or side dish for all ages. Easy to make and loaded with flavor, they're perfect for breakfast or a satisfying mid-day treat. Enjoy them on their own or with your favorite dip. Dive into this healthy recipe today! #ZucchiniMuffins #HealthySnacks #CrispyMuffins #RecipeIdeas #ComfortFood
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Ingredients
  

2 medium zucchinis, grated

2 medium potatoes, peeled and grated

1 cup grated Parmesan cheese

1 cup all-purpose flour

1/2 cup breadcrumbs (preferably panko for extra crunch)

2 large eggs

1/4 cup milk (or plant-based milk)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional for a kick)

Cooking spray or olive oil for greasing

Instructions
 

Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or a light coat of olive oil. Set it aside.

    Prepare the zucchinis and potatoes: In a large mixing bowl, combine the grated zucchini and grated potatoes. Place them in a clean kitchen towel and squeeze out excess moisture to ensure a crisp muffin.

      Mix the ingredients: In the same bowl, add the grated Parmesan cheese, all-purpose flour, breadcrumbs, eggs, milk, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix everything together until well combined.

        Fill the muffin tin: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Press the mixture down slightly to ensure the muffins hold together.

          Bake: Transfer the muffin tin to the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and crispy on top.

            Cool and serve: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely or serve warm.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins