Description
These Savory Cheddar Spinach Potato Muffins offer a delightful balance of flavors and textures. The soft, fluffy interior bursts with the earthy goodness of spinach and the sharpness of cheddar, while the golden crust adds a touch of crispness. Topped with sour cream and fresh chives, these muffins are perfect for any occasion—whether as a savory snack or a wholesome side dish.
Ingredients
– 2 medium zucchinis, grated
– 2 medium potatoes, grated
– 2 cups fresh spinach, finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 2 large eggs, lightly beaten
– 1 teaspoon baking powder
– Salt and pepper, to taste
– 1/4 cup vegetable oil
– Sour cream and chopped chives, for garnish
Instructions
1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
3. In a large bowl, combine the grated zucchini, potatoes, spinach, chopped onion, minced garlic, flour, cheddar cheese, baking powder, and beaten eggs. Season with salt and pepper to taste.
4. Stir in the vegetable oil until the mixture is well combined.
5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 25-30 minutes, or until the muffins are golden and cooked through.
7. Let the muffins cool slightly before removing them from the tin. Serve warm, topped with a dollop of sour cream and chopped chives for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 150