Part One: The Muffin Glow-Up
Sweet muffins? Been there, done that. It’s time for something different — something savory, cheesy, and packed with goodness. These Zucchini, Potato & Carrot Cheese Muffins are the kind of treat that makes your kitchen smell amazing and your taste buds do a happy dance 💃.
Every bite is soft, moist, and bursting with flavor. The zucchini keeps things tender, the potato adds a cozy bite, the carrot brings a little sweetness, and the cheese… well, cheese is always the star 🧀💛.
They’re perfect for lunchboxes, quick breakfasts, picnics, or those “I just need something delicious right now” moments. Bonus: they’re ready in less than half an hour ⏱. Honestly, the hardest part is not eating them all straight from the oven.
Part Two: Let’s Bake! 👩🍳
Ingredients
- 1 grated zucchini 🥒
- 1 grated potato 🥔
- 1 grated carrot 🥕
- 2 eggs 🥚
- 1 cup shredded cheese (mozzarella or parmesan) 🧀
- 1 cup all-purpose flour 🌾
- 1/2 cup vegetable oil 🫒
- 1 tablespoon baking powder
- Salt & black pepper to taste 🧂
- Fine herbs to taste (optional) 🌿
Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tin or line it with paper cups.
- In a large bowl, mix together the grated zucchini, potato, and carrot.
- Add eggs and oil, then stir until combined.
- Add cheese, flour, baking powder, salt, pepper, and herbs (if using). Mix until smooth.
- Spoon into muffin cups, filling each about two-thirds full.
- Bake 20–25 minutes until golden and springy to the touch.
- Let them cool slightly… if you can resist 😏.
These muffins prove that veggies can be fun, cheese makes everything better, and life is just more delicious when there’s something warm and fresh waiting for you in the kitchen 🥰.
