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.

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.