Zucchini, Potato, Carrot & Cheese Muffins

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Ingredients:

  • 1 medium zucchini, grated
  • 1 medium potato, grated
  • 1 large carrot, grated
  • 2 large eggs
  • 1 cup shredded cheese (mozzarella, parmesan, or a mix)
  • 1 cup all-purpose flour
  • ½ cup vegetable oil (such as canola or sunflower)
  • 1 tablespoon baking powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1-2 teaspoons of fine herbs (such as parsley, thyme, or oregano)

Instructions:

Step 1: Preheat the oven and prepare the muffin tin

Begin by preheating your oven to 180°C (350°F). While the oven heats up, grease a standard muffin tin with a little oil or butter to prevent sticking. Alternatively, you can line each muffin cup with paper liners for easier removal and a cleaner presentation.

Step 2: Prepare the vegetables

Wash the zucchini, potato, and carrot thoroughly. Peel the potato and carrot if preferred, then grate all three vegetables finely. It’s important to grate them evenly so the texture of the muffins is consistent. Place the grated vegetables into a large mixing bowl.

Step 3: Combine wet ingredients with vegetables

Crack the eggs into the bowl containing the grated vegetables. Add the vegetable oil as well. Mix everything together thoroughly with a spatula or wooden spoon until the eggs and oil are fully incorporated with the veggies, creating a slightly wet mixture.

Step 4: Add the cheese and dry ingredients

Add the shredded cheese to the bowl — mozzarella gives a mild, creamy flavor, while parmesan adds a nice sharpness. Next, sift the all-purpose flour and baking powder over the mixture to avoid lumps. Season with salt and freshly ground black pepper according to your taste. If you want to add herbs, now is the time: parsley, thyme, oregano, or a combination work beautifully. Stir everything gently but well to combine, making sure the flour and cheese are evenly distributed without overmixing, which could make the muffins dense.

Step 5: Fill the muffin cups

Using a spoon or an ice cream scoop, portion the batter evenly into the prepared muffin cups. Fill each cup about two-thirds full to leave enough space for the muffins to rise while baking.

Step 6: Baking process

Place the muffin tin in the preheated oven on the middle rack. Bake for approximately 20 to 25 minutes. The muffins should rise, turn golden brown on top, and feel firm when gently pressed. To check doneness, insert a toothpick into the center of a muffin — if it comes out clean or with just a few moist crumbs, the muffins are perfectly baked.

Step 7: Cooling and serving

Remove the muffin tin from the oven and allow the muffins to cool for about 5 to 10 minutes in the tin. This resting time helps them set and makes them easier to remove without breaking. Transfer the muffins to a wire rack if you want them to cool completely or serve warm for a soft and gooey texture.

Tips for Best Results:

  • If your grated vegetables release a lot of water, gently squeeze out the excess liquid using a clean kitchen towel before mixing. This helps avoid soggy muffins.
  • You can customize these muffins by adding extras like chopped spinach, corn kernels, or even cooked bacon bits for added flavor.
  • Serve these muffins with a side of yogurt or a fresh salad for a complete, nutritious meal.
  • These muffins also freeze well — store them in an airtight container in the freezer and reheat in the oven or microwave.

These Zucchini, Potato, Carrot & Cheese Muffins are a delicious and healthy option for breakfast, snacks, or even a light lunch. Packed with vegetables, protein from the eggs and cheese, and wholesome flour, they offer a perfect balance of flavors and nutrients. Whether you’re cooking for kids, meal prepping, or just looking for a tasty treat, this recipe is simple, versatile, and sure to satisfy!

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