Step-by-Step Preparation
- Prepare the vegetables
- Grate the zucchini, potato, and carrot.
- Lightly squeeze the zucchini to remove excess water.
- Prepare the muffin batter
- In a large bowl, whisk the eggs with milk and olive oil.
- Add flour, baking powder, salt, and pepper.
- Mix until smooth.
- Add vegetables and cheese
- Stir in the grated vegetables and cheese.
- Mix gently.
- Add herbs if desired.
- Baking
- Preheat oven to 180°C (350°F).
- Pour batter into greased muffin tins or lined molds.
- Bake for 20–25 minutes, until golden and cooked through.
Tips and Variations
- Light version: replace part of the cheese with light cream cheese or ricotta.
- Extra indulgent: add diced ham, bacon bits, or crumbled feta.
- Kid-friendly tip: bake in fun-shaped molds (animals, hearts, stars) to make them more appealing.
- Storage: keep in the fridge for 2–3 days. Reheat in the oven or microwave before serving.
Conclusion
Zucchini, potato, carrot, and cheese muffins are a healthy, easy, and delicious alternative to traditional muffins. Soft, flavorful, and packed with veggies, they’re an excellent way to eat more vegetables with pleasure. Simple to prepare and versatile, they’re sure to win over the whole family and fit any occasion.
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