Unleash the flavors in your kitchen with this easy and delightful zucchini muffin recipe, perfect for any time of the day. Combining zucchini, potato, and a hint of bacon, these savory muffins are a guaranteed crowd-pleaser that brings a burst of joy and satisfaction to your taste buds. They’re great for breakfast, a quick snack, or even as a side dish for your dinners!
Ingredients:
- 3 eggs
- 30 g melted butter
- 100 g flour
- 1 teaspoon baking powder
- 1 zucchini, grated
- 1 onion, finely chopped
- 2 tablespoons semolina
- 50 ml milk
- 1 potato, grated
- 100 g bacon, chopped
- 1 tomato, diced
- 100 g cheese, grated
- 1 tablespoon sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon French mustard
- 1 teaspoon dried garlic
- Fresh parsley, chopped
- Salt and black pepper, to taste
- Olive oil for greasing
Instructions:
- Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 180°C (350°F). Grease a muffin tin with olive oil or line with muffin papers.
- Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, melted butter, and milk until well combined.
- Combine Dry Ingredients:
- In another bowl, mix the flour, semolina, baking powder, salt, and black pepper.
- Prepare the Filling:
- To the wet ingredients, add the grated zucchini, grated potato, chopped onion, diced tomato, chopped bacon, and grated cheese. Mix well.
- Add Flour Mixture:
- Gradually fold the dry ingredients into the wet mix, ensuring not to overmix.
- Prepare the Muffin Batter:
- Combine all ingredients thoroughly until you have a homogeneous batter.
- Spoon into Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Prepare the Sauce:
- While the muffins are baking, mix together sour cream, mayonnaise, French mustard, dried garlic, and chopped parsley to create a creamy sauce.
- Serve:
- Allow the muffins to cool slightly before removing them from the tin. Serve warm with the prepared sauce.
More Information:
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. Reheat in the oven or microwave when ready to serve.
Nutritional Benefit:
These muffins are a great source of protein from eggs and bacon, while the vegetables provide essential vitamins and minerals. The combination of ingredients offers a balanced meal with carbohydrates, protein, and healthy fats.
Why You’ll Love This Recipe:
These Savory Zucchini & Potato Muffins are not only delicious but also incredibly versatile. They can be enjoyed as a quick breakfast, a convenient lunchbox addition, or even as a tasty side dish at dinner. The creamy sauce adds an extra layer of flavor that makes these muffins irresistible!
Conclusion:
Give this easy zucchini and potato muffin recipe a try, and delight in the flavors of a homemade, savory treat that’s as nutritious as it is delicious. Perfect for any occasion, these muffins will surely become a favorite in your culinary repertoire!