35 min
Okay, a biffin is officially my name for something between a bite and a muffin. These taste like zucchini tater tots, but of course are not deep fried or oil-soaked. In fact, they have no oil at all, except the spritz of spray that lines the muffin cups. They are baked in mini-muffin pans, though you can use the full-sized type if you like.
Wow, did these disappear! There were a few eyes rolling upwards when the kids bit into them. They hate waiting for things to cool! Sometimes I slip baked items into the freezer just to cut down on the waiting period.
These make a great side dish -- or freeze 'em and reheat for a quick breakfast on the go.
Ingredients
- 1 cup grated zucchini (help the kids watch their fingers while grating!) You could also use grated potato or shredded carrot for part of this.
- 1 egg
- 3/4 yellow onion, diced
- 1/4 cup grated Parmesan
- 1/4 cup Italian style bread crumbs
- Salt and pepper
Instructions
- Preheat oven to 400 degrees. Spray a mini-muffin tin with olive oil spray.
- Grate the zucchini (or combination of veggies) and then blot on paper towels. Or, put them in a clean dishtowel and squeeze to reduce moisture.
- In a large bowl, mix together the egg, onion, cheese, bread crumbs, and shredded vegetables. Season with salt and pepper.
- Scoop mixture loosely into muffin cups, filling half full.
- Bake for 18-20 minutes, until the top is lightly browned.
- Cool before eating – the inside is still piping hot!
More Information
This recipe was inspired by one seen in The Naptime Chef blog.
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1 thought on “Shredded Zucchini Biffins”
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