Zucchini, Potato, Carrot & Cheese Muffins
Light, savory, and packed with veggies — these muffins are perfect for breakfast, brunch, or a healthy snack. Moist, cheesy, and full of flavor!
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Ingredients:
• 1 grated zucchini
• 1 grated potato
• 1 grated carrot
• 2 eggs
• 1 cup shredded cheese (mozzarella or parmesan)
• 1 cup all-purpose flour
• ½ cup vegetable oil
• 1 tablespoon baking powder
• Salt and black pepper, to taste
• Fine herbs, to taste (optional)
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Instructions:
1️⃣ Prepare the Vegetables:
• Grate the zucchini, potato, and carrot.
• Place the grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture to prevent soggy muffins.
2️⃣ Mix the Wet Ingredients:
• In a large bowl, beat the eggs.
• Add the vegetable oil and mix well.
3️⃣ Combine the Dry Ingredients:
• In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and fine herbs (if using).
4️⃣ Make the Batter:
• Add the grated vegetables and shredded cheese into the wet mixture.
• Gradually fold in the dry ingredients until just combined. Do not overmix.
5️⃣ Fill the Muffin Tin:
• Preheat the oven to 350°F (175°C).
• Grease a muffin tin or line with paper liners.
• Fill each muffin cup about ¾ full with the batter.
6️⃣ Bake:
• Bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
7️⃣ Cool and Serve:
• Let the muffins cool slightly before serving. Enjoy warm or at room temperature!
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Tip:
These muffins can be stored in an airtight container for up to 3 days or frozen for later!