Ingredients:
- 1 grated zucchini
- 1 grated potato
- 1 grated carrot
- 2 eggs
- 1 cup shredded cheese (mozzarella or parmesan)
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
- Salt and black pepper to taste
- Fine herbs to taste (optional)
Instructions:
- Preheat the oven to 180°C (350°F) and grease a muffin tin or line with paper cups.
- In a large bowl, combine the grated zucchini, potato, and carrot, ensuring they are evenly mixed.
- Add the eggs and vegetable oil to the vegetable mixture, whisking until fully incorporated.
- Stir in the shredded cheese, flour, baking powder, salt, pepper, and fine herbs (if using). Mix until a thick, consistent batter forms.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full for perfect rise and texture.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool slightly before serving. Enjoy these healthy, veggie-packed muffins as a snack or side dish!
Why You’ll Love This Recipe: These Zucchini, Potato, Carrot, and Cheese Muffins are a delicious and nutritious way to incorporate more vegetables into your diet. Perfect for breakfast, snacks, or as a side dish, they’re easy to make and packed with flavor. Plus, they’re a great way to get kids to eat their veggies!
