Equipment Needed
- Box grater or food processor with grating disc
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 12-cup standard muffin tin
- Muffin liners or non-stick spray
- Ice cream scoop or measuring cup for batter
Step-by-Step Instructions
My process always starts with the vegetables, as they need the most attention. I grate the potato, zucchini, and carrot directly into the center of a clean kitchen towel. Then, I gather the towel’s corners, twist it into a bundle, and squeeze it over the sink with all my might. I wring it out until no more water drips. This step is non-negotiable for a muffin with structure, not sogginess. I transfer the squeezed, dry vegetable mixture to my large bowl. Immediately, I toss in the shredded cheese and sliced green onions. This coats the veggies in cheese and helps separate the clumpy strands of potato.
In my medium bowl, I whisk together the dry ingredients: flour, baking powder, smoked paprika, oregano, salt, and pepper. I make sure the baking powder is evenly distributed—no one wants a bite of plain baking powder! In a separate jug or small bowl, I whisk the wet ingredients: oil (or melted, cooled butter), eggs, and milk until they’re completely smooth and emulsified. The order here matters. Adding wet to dry all at once is the goal for a tender muffin.
Now, for the gentle mix. I pour the whisked wet ingredients over the vegetable and cheese mixture in the large bowl. I give it a few folds with my spatula to start combining. Then, I dump the entire bowl of dry ingredients on top. Using a light hand, I fold everything together with the spatula. I stop the moment the last streak of flour disappears. The batter will be thick, chunky, and shaggy—that’s perfect! Overmixing is the enemy of a soft, tender crumb.(See the next page below to continue…)