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Savory Zucchini & Potato Muffins

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    Unleash the flavors in your kitchen with this easy and delightful zucchini muffin recipe, perfect for any time of the day. Combining zucchini, potato, and a hint of bacon, these savory muffins are a guaranteed crowd-pleaser that brings a burst of joy and satisfaction to your taste buds. They’re great for breakfast, a quick snack, or even as a side dish for your dinners!

    Ingredients:

    3 eggs
    30 g melted butter
    100 g flour
    1 teaspoon baking powder
    1 zucchini, grated
    1 onion, finely chopped
    2 tablespoons semolina
    50 ml milk
    1 potato, grated
    100 g bacon, chopped
    1 tomato, diced
    100 g cheese, grated
    1 tablespoon sour cream
    2 tablespoons mayonnaise
    1 tablespoon French mustard
    1 teaspoon dried garlic
    Fresh parsley, chopped
    Salt and black pepper, to taste
    Olive oil for greasing

    Instructions:

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    Preheat Oven and Prepare Muffin Tin:
    Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or line with muffin papers.
    Mix Wet Ingredients:
    In a large bowl, whisk together the eggs, melted butter, and milk until well combined.
    Combine Dry Ingredients:
    In another bowl, mix the flour, semolina, baking powder, salt, and black pepper.
    Prepare the Filling:
    To the wet ingredients, add the grated zucchini, grated potato, chopped onion, diced tomato, chopped bacon, and grated cheese. Mix well.
    Add Flour Mixture:
    Gradually fold the dry ingredients into the wet mix, ensuring not to overmix.
    Prepare the Muffin Batter:
    Combine all ingredients thoroughly until you have a homogeneous batter.
    Spoon into Muffin Tin:
    Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
    Bake:
    Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
    Prepare the Sauce:
    While the muffins are baking, mix together sour cream, mayonnaise, French mustard, dried garlic, and chopped parsley to create a creamy sauce.
    Serve:
    Allow the muffins to cool slightly before removing them from the tin. Serve warm with the prepared sauce.
    More Information:
    These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. Reheat in the oven or microwave when ready to serve.

    Nutritional Benefit:
    These muffins are a great source of protein from eggs and bacon, while the vegetables provide essential vitamins and minerals. The combination of ingredients offers a balanced meal with carbohydrates, protein, and healthy fats.

    Why You’ll Love This Recipe:
    These Savory Zucchini & Potato Muffins are not only delicious but also incredibly versatile. They can be enjoyed as a quick breakfast, a convenient lunchbox addition, or even as a tasty side dish at dinner. The creamy sauce adds an extra layer of flavor that makes these muffins irresistible!

    Conclusion:
    Give this easy zucchini and potato muffin recipe a try, and delight in the flavors of a homemade, savory treat that’s as nutritious as it is delicious. Perfect for any occasion, these muffins will surely become a favorite in your culinary repertoire!

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