Parmesan Zucchini Potato Muffins
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal per muffin | Servings: 12 muffins
