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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins: A Healthy Twist You'll Love

Crispy Parmesan Zucchini Muffins are a delicious and nutritious snack, combining fresh zucchini and savory Parmesan for a delightful twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Equipment

  • Box Grater
  • Mixing Bowls
  • muffin tin
  • spatula

Ingredients
  

  • 2 medium zucchinis grated
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 2 large eggs
  • ¼ cup milk or a non-dairy alternative
  • ¼ cup olive oil
  • 1 tablespoon fresh parsley chopped (optional)
  • ¼ cup breadcrumbs for topping

Instructions
 

Preparation

  • Wash the zucchinis thoroughly under cold water.
  • Grate the zucchinis using a box grater or food processor.
  • Squeeze out excess moisture from the grated zucchini using a clean kitchen towel.

Mixing Dry Ingredients

  • Combine the flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl.

Combining Wet Ingredients

  • Whisk the eggs in a separate bowl until frothy.
  • Add the milk and olive oil to the eggs, then whisk until combined. Incorporate chopped parsley if using.

Bringing It All Together

  • Pour the wet ingredients into the dry ingredients and fold gently.
  • Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese.

Preparing the Muffin Tin

  • Preheat the oven to 375°F (190°C).
  • Prepare the muffin tin by greasing or lining it.

Filling the Muffin Cups

  • Fill each muffin cup about ¾ full with batter.
  • Sprinkle breadcrumbs on top of each muffin.

Baking

  • Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  • Let the muffins cool in the tin for about 5 minutes before removing.

Cooling and Serving

  • Transfer muffins to a wire rack to cool completely.
  • Serve muffins warm or at room temperature.

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze for up to a month wrapped tightly.

Notes

These muffins can be enjoyed as a snack, side dish, or breakfast. Consider adding herbs or other veggies for variations.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 120mgIron: 1mg
Keyword baking, Crispy Parmesan Zucchini Muffins, healthy snack, savory muffins, Vegetarian, zucchini muffins
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