Zucchini Potato Carrot & Cheese Muffins
Zucchini Potato Carrot & Cheese Muffins are a tasty and nutritious option for breakfast or a snack. Packed with veggies and cheesy goodness, these muffins are perfect for both kids and adults. They are easy to make and provide a great way to sneak in some vegetables.
Why Make This Recipe
These muffins are not only delicious but also versatile. They can be enjoyed warm, cold, or even toasted. The combination of zucchini, potato, and carrot adds flavor and moisture, while the cheese provides a savory touch. Plus, they are a great way to use up any extra vegetables in your fridge!
How to Make Zucchini Potato Carrot & Cheese Muffins
Ingredients:
- 1 grated zucchini
- 1 grated potato
- 1 grated carrot
- 1 cup shredded cheese
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup milk
- 1/4 cup olive oil
Directions:
- Preheat the oven to 350°F (175°C). Grease a muffin tin.
- In a large bowl, combine the grated zucchini, potato, carrot, and shredded cheese.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the milk and olive oil.
- Combine the wet ingredients with the dry ingredients. Mix with the vegetable and cheese mixture until just combined.
- Fill the muffin tin with the mixture about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before removing from the tin.
How to Serve Zucchini Potato Carrot & Cheese Muffins
Serve these muffins warm or at room temperature. They make a great snack or side dish. You can also enjoy them with a dollop of sour cream or your favorite dipping sauce.
How to Store Zucchini Potato Carrot & Cheese Muffins
Store leftover muffins in an airtight container in the fridge for up to 3 days. You can also freeze them in a freezer-safe bag for up to 3 months. Just reheat them in the oven or microwave when you’re ready to enjoy!
Tips to Make Zucchini Potato Carrot & Cheese Muffins
- Make sure to squeeze out the excess moisture from the grated zucchini, potato, and carrot for a better texture.
- Feel free to add herbs or spices, like garlic powder or Italian seasoning, for extra flavor.
- You can use any cheese you have on hand – cheddar, mozzarella, or even feta work well!
Variation
You can add cooked bacon bits or chopped cooked spinach for a different twist on these muffins. You can also try using gluten-free flour for a gluten-free version.
FAQs
1. Can I make these muffins ahead of time?
Yes! You can make them ahead of time and store them in the fridge or freeze them for later.
2. What can I substitute for cheese?
You can leave out the cheese or use a dairy-free alternative if you prefer.
3. Can I add other vegetables?
Absolutely! Feel free to mix in other veggies like bell peppers, corn, or even herbs like parsley or cilantro.
