counter create hit
Savory Zucchini & Potato Muffins

Savory Zucchini & Potato Muffins

by
Pin
Share

These Savory Zucchini & Potato Muffins are a delightful twist on traditional muffins, combining wholesome vegetables, cheese, and bacon in a savory bite. Perfect for breakfast, lunch, or a snack, these muffins are packed with nutrients and flavors that make them an irresistible treat. Here’s a detailed recipe with answers to frequently asked questions to help you make these delicious muffins at home.

Ingredients

Wet Ingredients

  • Eggs: 3
  • Melted butter: 30g
  • Milk: 50ml

Dry Ingredients

  • Flour: 100g
  • Baking powder: 1 teaspoon
  • Semolina: 2 tablespoons
  • Salt and black pepper: To taste

Filling Ingredients

  • Zucchini: 1, grated
  • Potato: 1, grated
  • Onion: 1, finely chopped
  • Tomato: 1, diced
  • Bacon: 100g, chopped
  • Cheese: 100g, grated

Sauce

  • Sour cream: 1 tablespoon
  • Mayonnaise: 2 tablespoons
  • French mustard: 1 tablespoon
  • Dried garlic: 1 teaspoon
  • Fresh parsley: Chopped, to taste

Additional Ingredients

  • Olive oil: For greasing the muffin tin

Directions

Step 1: Preheat Oven and Prepare Muffin Tin

  1. Preheat your oven to 180°C (350°F).
  2. Grease a muffin tin with olive oil or line it with muffin papers for easy removal.

Step 2: Mix Wet Ingredients

  1. In a large bowl, whisk together the eggs, melted butter, and milk until well combined.

Step 3: Combine Dry Ingredients

  1. In another bowl, mix the flour, semolina, baking powder, salt, and black pepper. Stir to combine the dry ingredients.

Step 4: Prepare the Filling

  1. Add the grated zucchini, grated potato, chopped onion, diced tomato, chopped bacon, and grated cheese to the wet mixture.
  2. Mix well to ensure all the vegetables, bacon, and cheese are evenly distributed.

Step 5: Add Flour Mixture

  1. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix, as this can affect the texture of the muffins.

Step 6: Prepare the Muffin Batter

  1. Combine all the ingredients thoroughly until you have a homogeneous batter.

Step 7: Spoon into Muffin Tin

  1. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Step 8: Bake

  1. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown, and a toothpick inserted into the center comes out clean.

Step 9: Prepare the Sauce

  1. While the muffins are baking, mix together sour cream, mayonnaise, French mustard, dried garlic, and chopped parsley to create a creamy sauce.

Step 10: Serve

  1. Allow the muffins to cool slightly before removing them from the tin.
  2. Serve the muffins warm with the prepared sauce on the side.

FAQs

1. Can I make these muffins without bacon?

Yes, you can omit the bacon for a vegetarian version. You can replace it with extra vegetables like mushrooms, bell peppers, or even some sautéed spinach for added flavor.

2. Can I substitute the semolina?

If you don’t have semolina, you can substitute it with an equal amount of flour or use cornmeal for a slightly different texture.

See also  Pizza Hut Dough Recipe

3. Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend in place of the regular flour. Ensure the baking powder and other ingredients are also gluten-free.

4. How can I store the muffins?

These muffins can be stored in an airtight container for up to 3 days at room temperature. They can also be frozen for longer storage—just reheat in the oven or microwave when ready to serve.

5. Can I use a different type of cheese?

Yes, feel free to use any cheese you prefer. Cheddar, mozzarella, or feta would work great in these muffins.

6. How can I make the muffins dairy-free?

For a dairy-free version, substitute the butter with a plant-based butter, use non-dairy milk (such as almond milk), and replace the cheese with a dairy-free alternative.

Serving Suggestions

  • With a salad: Serve these muffins alongside a light green salad for a complete meal.
  • As a snack: They make a great savory snack for any time of day.
  • Breakfast: Pair them with a hot cup of coffee or tea for a hearty breakfast.

Cooking Tips

  • Use fresh vegetables: Fresh zucchini and potatoes will provide the best texture and flavor. Make sure to grate the vegetables finely for even distribution in the muffins.
  • Avoid overmixing: Overmixing the batter can lead to dense muffins. Mix the ingredients just enough to combine them.
  • Experiment with spices: If you like a bit of heat, try adding some chili flakes or cayenne pepper to the batter.

Nutritional Benefits

  • Eggs: Provide protein and essential amino acids, promoting muscle health.
  • Bacon: Adds protein and healthy fats, but can be omitted for a lighter version.
  • Zucchini and Potato: Provide fiber, vitamins, and minerals that support overall health.
  • Cheese: A source of calcium and protein for strong bones and muscle function.

Nutritional Facts (Per Muffin, Approximate)

  • Calories: 180
  • Protein: 7g
  • Carbohydrates: 18g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 55mg
  • Sodium: 350mg

Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: If you want to store them for longer, refrigerate for up to 1 week.
  • Freezing: Place muffins in a freezer-safe bag or container and freeze for up to 2 months. Reheat before serving.

Conclusion

Savory Zucchini & Potato Muffins are a savory treat packed with flavor and essential nutrients. Whether you serve them for breakfast, lunch, or a snack, they are sure to satisfy your cravings while providing a balance of protein, healthy fats, and vegetables. Perfect for meal prep or entertaining, these muffins are a delicious and versatile addition to your recipe collection.

Pin
Share