Get ready to savor these Golden Zucchini Potato Muffins, a deliciously moist and savory treat that’s perfect for breakfast or as a snack! These muffins combine the earthy flavors of zucchini and potatoes, resulting in a delightful and unique muffin that’s both nutritious and satisfying. Ideal for using up garden veggies or leftover mashed potatoes, these muffins are a great way to add more veggies to your diet!
With their fluffy texture and subtle flavor, these Golden Zucchini Potato Muffins are sure to become a favorite in your kitchen. Let’s dive into this scrumptious recipe!
Resume of the Recipe
Golden Zucchini Potato Muffins feature a blend of grated zucchini and mashed potatoes, combined with herbs and cheese for added flavor. They are quick to prepare and offer a delightful balance of textures and tastes that will keep you coming back for more!
Exciting Story:
I first made these Golden Zucchini Potato Muffins when I had an abundance of zucchini from my garden and some leftover mashed potatoes. The idea of creating a savory muffin that utilized both ingredients was too tempting to resist. As I mixed the batter and poured it into the muffin tin, the aroma filled my kitchen, making everyone curious to taste.
When I served the muffins fresh out of the oven, they were an instant hit! The combination of soft, moist muffin and the rich flavor of zucchini and potatoes was irresistible. Since that day, these muffins have become a staple in my home, always bringing smiles to the breakfast table!
Why These Golden Zucchini Potato Muffins are a Must-Try
- Savory Flavor: The combination of zucchini and potatoes creates a deliciously unique flavor.
- Moist and Fluffy: These muffins are incredibly soft and moist, making them a joy to eat.
- Easy to Make: With simple ingredients and steps, you can whip up these muffins in no time!
How to Make Golden Zucchini Potato Muffins
Prepare the Muffin Batter:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the grated zucchini, mashed potatoes, and eggs. Stir in the milk and vegetable oil (or melted butter) until well combined.
In another bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and dried herbs. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated cheese.
Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake:
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Serve:
Enjoy your Golden Zucchini Potato Muffins warm or at room temperature, perfect for breakfast or as a side dish!
Tips:
- For added flavor, consider mixing in cooked bacon or ham into the batter.
- Ensure the zucchini is well-drained to prevent excess moisture in the muffins.
Substitutions and Variations:
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Experiment with different types of cheese, such as feta or goat cheese, for variety.
Make a Healthier Version:
- Substitute some of the all-purpose flour with whole wheat flour for added fiber.
- Use Greek yogurt instead of oil for a lighter option.
Closing
And there you have it! These Golden Zucchini Potato Muffins are a savory and satisfying treat that everyone will love. Don’t forget to let us know how your muffins turn out, and check out some of our other delightful recipes!
Frequently Asked Questions:
- Can I make these muffins in advance?
Yes, they can be made a day ahead; just store them in an airtight container. - How should I store leftovers?
Keep in an airtight container at room temperature for up to 3 days. - Can I freeze these muffins?
Yes, they can be frozen for up to 2 months; thaw before serving. - What can I use instead of zucchini?
Grated carrots or summer squash can be good substitutes. - How do I know when the muffins are done?
A toothpick inserted into the center should come out clean or with a few crumbs. - Can I add spices to the batter?
Yes! A pinch of cayenne or paprika can add extra flavor. - What’s the best way to serve these muffins?
Serve them warm or at room temperature, great with a pat of butter. - Can I use other vegetables in this recipe?
Absolutely! Spinach or bell peppers could also work well. - How can I make this dish spicier?
Add diced jalapeños or hot sauce to the batter for heat. - What’s the best way to reheat leftovers?
Reheat in the microwave for a few seconds or in the oven. - Can I use flavored extracts?
Yes! A hint of onion or garlic powder can enhance the flavor. - How do I achieve the best flavor?
Use fresh ingredients, especially for the zucchini and potatoes!
Golden Zucchini Potato Muffins
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup 1 grated zucchini (about 1 medium zucchini)
1 cup 1 mashed potatoes (leftover or freshly made)
1 1/2 cups 1 1/2 all-purpose flour
1/2 cup 1/2 grated cheese (cheddar or your choice)
1/2 cup 1/2 milk
1/4 cup 1/4 vegetable oil or melted butter
2 large 2 eggs
1 tbsp 1 baking powder
1 tsp 1 salt
1/2 tsp 1/2 black pepper
1/2 tsp 1/2 garlic powder (optional)
1/4 tsp 1/4 dried herbs (such as thyme or oregano)
Directions
- Prepare the Muffin Batter:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, combine the grated zucchini, mashed potatoes, and eggs. Stir in the milk and vegetable oil (or melted butter) until well combined.
- In another bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and dried herbs. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated cheese.
- Fill the Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack.
- Serve:
- Enjoy your Golden Zucchini Potato Muffins warm or at room temperature, perfect for breakfast or as a side dish!
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