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Mini muffin recipes - 2 recipes

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Top rated Mini muffin recipes

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Preheat oven to 375 degrees F (190 degrees C)

  • 1/2 cup white sugar
  • 1/4 cup margarine, melted
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1/4 cup margarine, or butter, melted
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
4.2/5 (6 Votes)

By

Heat oven to 350F. Lightly grease or line mini muffin tins

  • 14 tbsp Cocoa Powder
  • 3/4 cup melted Butter
  • 3 tbsp Vegetable Oil
  • 2 cups Sugar
  • 3 Eggs
  • 2 tsp Vanilla
  • 1 cup flour
  • 1 cup walnuts or pecans (optional)
  • 1-1/2 cups finely crushed animal cracker cookies
  • 1/3 cup sugar
  • 6 tbsp melted butter
  • Icing sugar for decoration
4/5 (10 Votes)

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