Cook techniques
Grating Vegetables
Grate zucchini and potatoes using a box grater or food processor to prepare them for mixing. Ensure you use medium to large holes for even texture.
Squeezing Out Moisture
Use a clean kitchen towel or cheesecloth to squeeze grated zucchini and potatoes to remove excess moisture. This step prevents the muffins from becoming soggy.
Mixing Ingredients
In a large bowl, combine all dry ingredients first, then add wet ingredients to make sure everything mixes evenly. Stir until just combined to avoid overmixing.
Filling Muffin Cups
Scoop the mixture into muffin tins, filling each cup about 3/4 full to allow for rising while baking. This helps create a nice dome shape.
Baking
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Check for doneness with a toothpick; it should come out clean when inserted into the center.
Cooling
Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove from the tin.
Serving
Serve warm, garnished with a dollop of sour cream and a sprinkle of chopped chives for added flavor and presentation.
FAQ
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used, but they will change the flavor profile of the muffins.
Can I make these muffins ahead of time?
Yes, you can prepare the muffins ahead of time and store them in an airtight container in the refrigerator for up to 3 days.
How can I make these muffins gluten-free?
Substitute all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
Can I freeze the muffins?
Yes, these muffins freeze well. Just make sure to let them cool completely before freezing in an airtight container.
What can I use instead of Parmesan cheese?
You can use other hard cheeses such as Pecorino Romano or a dairy-free cheese alternative if needed.
