Savory Zucchini and Potato Muffins

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Savory Zucchini and Potato Muffins

Introduction

Delicious and easy to prepare, these savory Zucchini and Potato Muffins are perfect for any occasion. Combining the subtle flavors of zucchini with hearty potatoes and savory cheese, these individual portions offer a convenient and impressive option for breakfast, lunch, appetizers, or as a side dish. The semolina provides a wonderful texture while eggs bind everything together into perfectly portable bites. Whether you’re hosting a brunch, need a substantial snack, or want a vegetable-forward option that appeals to all ages, these muffins deliver exceptional flavor with minimal effort. Their beautiful golden appearance and satisfying taste make them ideal for family meals, picnics, and special gatherings alike.

Ingredients

  • 2 medium zucchini (approximately 400g)
  • 1 teaspoon salt (for drawing moisture from zucchini)
  • 3 medium potatoes (approximately 500g)
  • 3 large eggs
  • 50ml milk
  • 2 tablespoons vegetable oil, plus extra for greasing the muffin tin
  • Fresh chives, finely chopped
  • 70g cheese, grated (such as Parmigiano-Reggiano, pecorino, or a cheese blend)
  • 3 tablespoons semolina
  • 70g all-purpose flour
  • 1 tablespoon baking powder
  • Ham, diced (optional, to taste)
  • Freshly ground black pepper to taste
  • Additional salt for the mixture, to taste

Instructions

  1. Prepare the zucchini: Wash the zucchini thoroughly and trim the ends. Grate them using the large holes of a box grater or a food processor. Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and mix well. Let the zucchini rest for 15 minutes to draw out excess moisture.
  2. Preheat the oven: Set your oven to 200°C (390°F). Grease a 12-cup muffin tin thoroughly with vegetable oil or butter, or line with paper liners.
  3. Prepare the potatoes: While the zucchini is resting, peel the potatoes and grate them using the large holes of a box grater or food processor. Place them in a large mixing bowl.
  4. Squeeze the zucchini: After 15 minutes, take handfuls of the grated zucchini and squeeze firmly to remove as much liquid as possible. Add the squeezed zucchini to the bowl with the grated potatoes.
  5. Combine wet ingredients: In a separate bowl, beat the eggs until smooth. Add the milk and vegetable oil, and whisk to combine.
  6. Add remaining ingredients: To the bowl with the zucchini and potatoes, add the chopped chives, grated cheese, and diced ham (if using). Pour in the egg mixture.
  7. Incorporate dry ingredients: Add the semolina, flour, baking powder, and additional salt and pepper to taste. Mix everything thoroughly until well combined.
  8. Fill the muffin cups: Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  9. Bake the muffins: Bake in the preheated oven for approximately 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Cool before serving: Allow the muffins to cool in the tin for 5 minutes before carefully removing them. They can be served warm or at room temperature.

Nutritional Information and Timing

Preparation Time: 25 minutes
Cooking Time: 20-25 minutes
Total Time: 45-50 minutes
Yield: 12 muffins

Nutritional Information (per muffin):

  • Calories: 140 kcal
  • Carbohydrates: 16g
  • Protein: 5g
  • Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Fiber: 1g
  • Sodium: 320mg

Cooking Tips and Tricks

  1. Moisture control: Properly squeezing the zucchini is crucial to prevent soggy muffins. Don’t rush this step – excess moisture will prevent your muffins from setting properly.
  2. Potato selection: For the best texture, use starchy potatoes like Russets or all-purpose potatoes like Yukon Golds. Waxy potatoes will hold more moisture.
  3. Grating technique: Grate the vegetables just before using them to prevent oxidation, especially with the potatoes which can turn brown quickly.
  4. Cheese selection: The type of cheese significantly impacts the flavor. Traditional Italian cheeses like Parmigiano-Reggiano provide a rich, savory taste, while milder options create a more subtle flavor profile.
  5. Testing doneness: The muffins should be golden brown on top, but if you notice them browning too quickly while the center is still uncooked, cover loosely with aluminum foil.
  6. Even portioning: Use an ice cream scoop or large spoon to ensure even filling of the muffin cups for consistent baking.
  7. Non-stick success: For easy removal, thoroughly grease the muffin tin even if using non-stick cookware, or use paper liners for the simplest release.

Variations and Substitutions

  1. Vegetarian option: Omit the ham and increase the cheese to 100g for a satisfying vegetarian version.
  2. Dairy alternatives: Use plant-based milk and dairy-free cheese for a lactose-free version.
  3. Herb variations: Replace or supplement chives with fresh basil, parsley, oregano, or thyme for different flavor profiles.
  4. Vegetable additions: Add 1 grated carrot, diced red bell pepper, or corn kernels for additional color, flavor, and nutrition.
  5. Protein boost: Add cooked, crumbled sausage or pancetta instead of ham for a heartier version.
  6. Mediterranean twist: Include sun-dried tomatoes, olives, and a sprinkle of dried oregano for an Italian-inspired variation.
  7. Gluten-free adaptation: Substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free certified.

Common FAQs

Can I prepare these muffins in advance?

Yes, you can prepare the mixture up to a day ahead and store it in the refrigerator before baking. You may need to add a few extra minutes to the baking time if cooking from cold.

How do I know when the muffins are fully cooked?

The tops should be golden brown, and a toothpick inserted into the center should come out clean without any wet batter attached.

Can I freeze these zucchini and potato muffins?

Yes, after baking and cooling completely, place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before reheating.

Why did my muffins turn out dense or heavy?

This could be due to overmixing the batter or not removing enough moisture from the zucchini. Mix just until ingredients are combined and be thorough when squeezing the zucchini.

Can I make these in a mini muffin tin for appetizers?

Absolutely! Reduce the baking time to about 15 minutes for mini muffins and check with a toothpick for doneness.

Storage and Make-Ahead Tips

  1. Refrigeration: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
  2. Reheating: For the best texture, reheat in a 350°F (175°C) oven for 5-7 minutes. Microwave reheating works for convenience but may result in a softer texture.
  3. Freezing: These muffins freeze well. Cool completely, then place in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.
  4. Meal prep: Make a double batch for quick breakfasts or lunchbox additions throughout the week.
  5. Serving temperature options: These muffins are delicious served hot, at room temperature, or even cold, making them perfect for picnics, buffets, or packed lunches.
  6. Make ahead for events: Prepare these muffins a day ahead for gatherings. Reheat covered with foil at 325°F (165°C) for 10 minutes before serving.

These Zucchini and Potato Muffins represent Italian home cooking at its finest – simple ingredients transformed into a satisfying treat that can be adapted to suit your taste preferences and what you have on hand. The combination of fresh vegetables, savory cheese, and herbs creates a dish that feels both wholesome and indulgent. Perfect for using summer zucchini abundance or as a year-round comfort food, these versatile muffins deserve a regular spot in your meal rotation.

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