Zucchini Potato Muffins (Print Version)

# Ingredients:

01 - 2 medium-sized grated potatoes.
02 - 2 medium zucchini, shredded.
03 - 1 small onion, chopped into tiny pieces.
04 - 2 minced garlic cloves.
05 - 1/2 cup regular flour.
06 - 1/2 cup shredded Parmesan cheese.
07 - 2 beaten large eggs.
08 - 1 teaspoon of baking powder.
09 - Season with as much salt and pepper as you like.
10 - 1/4 cup veggie oil.
11 - Add sour cream when serving.
12 - Top with chopped chives before eating.

# Instructions:

01 - Set your oven to 375°F and let it warm up.
02 - Lightly oil a muffin tray with 12 slots.
03 - Grate zucchini and potatoes. Press them to remove extra liquid. Dice the onion and garlic.
04 - Stir vegetables, flour, and cheese together. Add baking powder, then mix in eggs. Sprinkle salt and pepper, and pour in oil. Blend well.
05 - Fill each muffin cup about 3/4 full. Bake for 20-25 minutes until the tops are golden. Use a toothpick to check for doneness.
06 - Let muffins cool a few minutes, then set them on a rack. Add sour cream and chives on the top before eating.

# Notes:

01 - Drain zucchini and potatoes thoroughly to avoid soggy muffins.
02 - They taste best when eaten warm.
03 - Store in freezer and warm up in oven when needed.
04 - Works great as a side or with eggs.

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