Zucchini Potato Muffins (Print Version)

# Ingredients:

01 - 1 medium zucchini, grated and squeezed dry.
02 - 1 medium potato, peeled and grated.
03 - 1 cup parmesan cheese, freshly grated.
04 - 1/2 cup plain flour.
05 - 2 large eggs.
06 - 1/4 cup green onions, finely chopped (optional).
07 - 1/2 teaspoon garlic powder.
08 - 1/2 teaspoon onion powder.
09 - 1/2 teaspoon salt.
10 - 1/4 teaspoon black pepper.
11 - 1/4 teaspoon paprika.
12 - Cooking spray or olive oil for greasing.

# Instructions:

01 - Set oven to 375°F. Grease a 12-cup muffin tin with oil or spray.
02 - Grate zucchini and potato. Squeeze out all water using a clean towel.
03 - Mix dried vegetables with cheese, flour, eggs, onions and all seasonings in a bowl.
04 - Spoon mixture into muffin cups, filling each 3/4 full.
05 - Cook for 20-25 minutes until tops turn golden and centers are done.
06 - Let sit 5 minutes in tin, then move to rack to cool fully.

# Notes:

01 - Remove all moisture for crispy texture.
02 - Can add other grated vegetables.
03 - Works with gluten-free flour.

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