zucchini and Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Ingredients

* 2 medium zucchinis, grated

* 2 large eggs

* 1/4 cup milk

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 cup grated Parmesan cheese

* 1 cup shredded potato (about 1 medium potato)

* 1/2 cup all-purpose flour

* 1/4 cup bread crumbs

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.

2. In a large bowl, combine the grated zucchini, eggs, milk, garlic powder, onion powder, oregano, salt, and pepper.

3. Stir in the Parmesan cheese and shredded potato.

4. In a separate bowl, whisk together the flour and bread crumbs. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Divide the batter evenly among the prepared muffin cups.

6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!