Cheesy Veggie Muffin Bites (Print Version)
# Ingredients:
→ Main Components
01 -
2 medium zucchinis, shredded
02 -
2 medium potatoes, shredded
03 -
1 small onion, diced fine
04 -
2 cloves garlic, crushed
→ Powder Mix
05 -
1/2 cup plain flour
06 -
1/2 cup shredded Parmesan
07 -
1 teaspoon raising agent
08 -
Salt and pepper as needed
→ Liquid Mix
09 -
2 large eggs, quickly beaten
10 -
1/4 cup cooking oil
→ Toppings
11 -
Sour cream for topping
12 -
Snipped chives for decoration
# Instructions:
01 -
First get your oven hot at 375°F (190°C) and oil or paper-line a 12-hole muffin tray.
02 -
Grab your shredded zucchini and potatoes, wrap them in a kitchen towel and squeeze hard to get the water out - this makes sure your muffins turn out just right!
03 -
Dump your squeezed veggies into a big bowl. Add the diced onion, crushed garlic, flour, Parmesan, raising agent, and beaten eggs. Throw in some salt and pepper, then pour in the oil. Mix it all up good.
04 -
Spoon the mixture into your muffin cups about 3/4 full each. Pop in the oven for 20-25 minutes until they're golden and pass the toothpick test.
05 -
Cool them in the tin for a bit, then move to a rack. Eat them while they're warm with a bit of sour cream on top and some fresh chives sprinkled over.
# Notes:
01 -
Want super crunchy tops? Stick them under the broiler for 2-3 minutes after they're done
02 -
Cut your prep work by using your food processor to shred everything