Fluffy Zucchini and Potato Muffins

Fluffy Zucchini and Potato Muffins

Ingredients:

    • 1 medium zucchini, grated (about 1 cup, 150g)
    • 1 medium potato, grated (about 1 cup, 150g)
    • 3 tablespoons semolina
    • 50 ml (¼ cup) milk
    • 50g (¼ cup) grated cheese (cheddar, Parmesan, or feta)
    • 2 large eggs
    • 2 tablespoons vegetable oil
    • 1 tablespoon baking powder
    • 70g (½ cup) all-purpose flour
  • A small bunch of fresh dill and parsley, finely chopped
  • Salt, to taste

Directions:

    • Preheat oven to 350°F (180°C) and grease or line a muffin tin.
    • Grate the zucchini and potato. Squeeze out excess water from zucchini and set aside.
    • In a bowl, mix semolina, flour, baking powder, and salt.
    • In another bowl, whisk eggs, milk, and oil. Stir in grated cheese, dill, and parsley.
    • Gradually mix dry ingredients into wet ingredients until just combined. Fold in zucchini and potato.
    • Spoon the batter into the muffin tin, filling each cup ¾ full.
  • Bake for 20-25 minutes, until golden brown and a toothpick comes out clean. Let cool before serving.

Serving Suggestions:

    • Serve warm with a side of sour cream or yogurt for extra creaminess.
    • Pair with a fresh green salad or soup for a complete meal.
    • Enjoy as a savory breakfast or snack, topped with avocado or tomato slices.
    • Great as a side to grilled meats or fish for dinner.

Cooking Tips:

    • Squeeze out as much water as possible from the zucchini to prevent soggy muffins.
    • Experiment with different cheeses like feta for a tangy flavor.
  • Add a pinch of chili flakes or black pepper for a spicy kick.
  • Bake a double batch and freeze for easy, ready-to-go snacks.
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Nutritional Benefits:

    • Zucchini: Low in calories, high in fiber, rich in vitamins A, C, and potassium.
    • Potatoes: Provide complex carbohydrates, fiber, and potassium.
    • Cheese: Adds protein and calcium for strong bones and muscles.
  • Eggs: A complete source of high-quality protein and healthy fats.

Dietary Information:

    • Vegetarian: This recipe contains no meat.
  • Gluten-free: Substitute flour with gluten-free flour if needed.
  • Dairy-free: Replace cheese with dairy-free alternatives to make it dairy-free.

Nutritional Facts (per muffin):

    • Calories: 130-150
    • Protein: 5-7g
    • Carbohydrates: 15-18g
    • Fats: 6-8g
    • Fiber: 2g
    • Sugar: 1g

Storage:

    • Store muffins in an airtight container at room temperature for up to 3 days.
    • Refrigerate for up to 5 days or freeze for up to 3 months.
  • Reheat in the oven or microwave before serving for best texture.

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