Zucchini & Carisma Potato Muffins

Zucchini & Potato Muffins

Using the wet chop technique makes light work of the potatoes and zucchini in this recipe, making it a fast throw-together breakfast that's low GI and easy to on the run. 

Courtesy of Malissa Fedele at Mitolo Family Farms. 

Makes 12 muffins
Total Time 30 Minutes
Difficulty Easy
Container 1.4 Litre Container



  1. Grease and line a 12-cup muffin pan 
  2. Roughly chop the potatoes and zucchini and add to the blender container. Cover with water until the vegetables float above the machine blades. 
  3. Turn the blender to speed 4 and use the pulse button until a coarse grated texture is achieved.
  4. Pour the vegetables into a nut milk bag or a muslin cloth and squeeze out all the excess moisture. Transfer to a bowl. 
  5. Add all remaining ingredients to the bowl and mix well. 
  6. Spoon the mixture into the prepared muffin tin and bake at 180ºC for 30 minutes. 

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