@amber_recipes: Crispy Parmesan Zucchini Potato Muffins Ingredients 1 medium zucchini, grated and moisture squeezed out 1 medium potato, peeled and grated 1 cup grated Parmesan cheese 0.5 cup all-purpose flour 2 large eggs 0.25 cup chopped green onions (optional) 0.5 tsp garlic powder 0.5 tsp onion powder 0.5 tsp salt 0.25 tsp black pepper 0.25 tsp paprika as needed cooking spray or olive oil for greasing Instructions Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil. Grate zucchini and potato. Use a towel or cheesecloth to squeeze out all excess moisture. In a large bowl, combine zucchini, potato, Parmesan, flour, eggs, green onions, and all seasonings. Mix until just combined. Spoon mixture into muffin cups, filling about ¾ full. Flatten tops slightly with the back of a spoon. Bake for 20–25 minutes until golden brown and crisp on edges. For extra crispness, broil for 1–2 minutes at the end. Let muffins cool in the pan for 5 minutes before removing to a wire rack. Serve warm for best texture. Notes For extra crisp, broil the muffins for 1-2 minutes at the end of baking. Store with paper towels in an airtight container to avoid sogginess. To reheat, use an oven or air fryer to preserve crunch. Make it gluten-free or dairy-free with simple swaps.

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Friday 14 November 2025 02:15:00 GMT