Zucchini, Potato, Carrot & Cheese Muffins

Ingredients (Makes ~12 muffins):

• 1 cup zucchini, grated (excess liquid squeezed out)
• 1 cup potato, peeled and grated (excess liquid squeezed out)
• 1 cup carrot, grated
• 1 cup cheddar cheese, shredded
• 1 ½ cups all-purpose flour (or whole wheat)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp garlic powder (optional)
• ½ tsp black pepper
• 2 large eggs
• ½ cup milk
• ¼ cup olive oil (or melted butter)
• 2 tbsp chopped chives or green onions (optional)

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Instructions:

1. Preheat Oven or Air Fryer:
   • Oven: 375°F (190°C), grease or line a muffin tin.
   • Air Fryer: Preheat to 320°F (160°C), use silicone muffin cups or greased ramekins.
2. Prepare Vegetables:
   • Grate zucchini, potato, and carrot.
   • Squeeze out excess water using a clean towel or paper towels.
3. Mix Dry Ingredients:
   • In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and pepper.
4. Mix Wet Ingredients:
   • In another bowl, whisk eggs, milk, and olive oil until combined.
5. Combine:
   • Add the grated vegetables, cheese, and chives to the wet mixture.
   • Fold in the dry ingredients until just combined. Do not overmix.
6. Fill Muffin Cups:
   • Divide the mixture evenly into prepared muffin cups (about ¾ full).
7. Bake:
   • Oven: Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
   • Air Fryer: Bake for 12–15 minutes, checking at 10-minute mark for doneness.
8. Cool & Serve:
   • Let muffins cool for 5 minutes before removing from pan.
   • Enjoy warm or store in the fridge for up to 4 days (reheat before serving).