Here’s a recipe that incorporates some of the zucchini you may have on hand. Wholesome ingredients such as the zucchini and potatoes make these muffins a healthy after-school snack for the kids.
Find this recipe plus a preparation video by visiting https://findjerseyfresh.com/JerseyFresh/recipes/jersey-fresh-zucchini-potato-muffins
Zucchini Potato Muffins
25 min. prep. / 25 min. cook time
• 3 small sized Jersey Fresh potatoes
• 1 medium Jersey Fresh zucchini
• 1 1/2 cups all-purpose flour
• 3/4 cup grated parmesan and cheddar cheese
• 2 large Jersey Fresh eggs
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons finely chopped Jersey Fresh chives
1. Preheat oven to 400 degrees F and grease a 12-cup muffin tin with cooking spray.
2. Wash zucchini and trim the ends, then finely grate.
3. Wash and peel the potatoes, then finely grate.
4. Place the grated zucchini and potatoes into clean kitchen towels and squeeze tightly over a bowl to remove as much excess liquid as possible. Repeat until all the grated vegetables have been thoroughly squeezed.
5. Dry ingredients: Combine and whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, onion powder, and dried oregano.
6. Wet ingredients: Whisk together eggs until lightly beaten. Combine with the milk and butter until mixed.
7. Add parmesan and cheddar cheese into vegetable bowl, gently toss together.
8. Pour the wet ingredients into the vegetable and cheese mixture, stir gently until just combined.
9. Add the dry ingredient mixture to the wet ingredients, mix until just combined, do not over mix!
10. Fill the muffin cups, divide evenly between the 12 muffin cups.
11. Sprinkle grated parmesan cheese over each muffin before baking.
12. Place muffin tin into the oven and bake for 20 to 25 minutes until the tops are golden brown.
13. Remove from the oven and let cool for about 10 minutes.
14. Remove from the tin and enjoy a warm zucchini potato muffin (before the kids get home!).
