Parmesan Zucchini Potato Muffins

Parmesan Zucchini Potato Muffins

Ingredients:

2 medium zucchinis, grated
2 medium potatoes, grated
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper, to taste
1/4 cup vegetable oil
Sour cream and chopped chives, for garnish
Directions:
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs. Season with salt and pepper to taste.
Stir in the vegetable oil until the mixture is well combined.
Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal per muffin | Servings: 12 muffins