Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin to prevent sticking.
Step 2: Prepare the Vegetables
Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to avoid soggy muffins.
Step 3: Mix the Ingredients
In a large bowl, combine the squeezed zucchini, potatoes, finely chopped onion, minced garlic, all-purpose flour, grated Parmesan cheese, baking powder, and lightly beaten eggs. Season the mixture with salt and pepper to taste.
Step 4: Add Vegetable Oil
Stir in the vegetable oil into the mixture until everything is well combined.
Step 5: Fill the Muffin Cups
Divide the prepared mixture evenly among the muffin cups, filling each about 3/4 full to allow for rising during baking.
Step 6: Bake the Muffins
Bake the muffins in the preheated oven for 20-25 minutes, or until they are golden brown. A toothpick inserted into the center should come out clean.
Step 7: Cool the Muffins
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Serve
Serve the muffins warm, topped with a dollop of sour cream and a sprinkle of chopped chives for added flavor.
Notes
Serving Size
Each muffin is approximately 180 kcal, making a total of 12 muffins.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Variations
Feel free to add other ingredients such as shredded carrots, herbs, or different types of cheese for variations in flavor.
Freezing Instructions
These muffins freeze well. Wrap them individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months. Reheat from frozen in the oven or microwave.
