Potato and Zucchini Muffins Healthy, Low-Calorie
Ingredients for 12 muffins
- 1 medium zucchini (about 200 g), grated and squeezed to remove excess water
- 1 medium potato (about 150 g), boiled and mashed
- 1/2 cup (60 g) whole wheat flour
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 1/4 cup (60 ml) milk (any type)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: herbs (like parsley or thyme) for extra flavor
Instructions
1. Preheat Oven
- Preheat the oven to 180°C (350°F).
- Grease or line a 12-cup muffin tin with paper liners.
2. Prepare the Vegetables
- Grate the zucchini, then squeeze gently to remove excess water.
- Boil and mash the potato until smooth.
3. Make the Batter
- In a large bowl, combine the mashed potato and grated zucchini.
- Add the egg, milk, Parmesan, salt, pepper, and herbs. Mix well.
- In a separate bowl, whisk together the flour and baking powder.
- Fold the dry ingredients into the wet mixture until just combined.
4. Bake
- Divide the batter evenly into the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Serve
- Let the muffins cool for a few minutes in the tin, then transfer to a wire rack.
- Serve warm or at room temperature.
Tips
- For extra fluffiness, separate the egg and beat the egg white until stiff, then fold it into the batter.
- You can add shredded carrots or small pieces of bell pepper for more veggies.
- These muffins are great for a light dinner, snack, or breakfast.