What could be more fun than cupcakes? I can’t think of a thing! Here is a healthy kosher creation even kids will enjoy: potato zucchini kugel cupcakes. To make my cupcakes healthier, I used half potatoes and half zucchini. That way, I can eat two without guilt! Topped with a little Greek yogurt "frosting" and scallion "sprinkles", this makes a great dairy side dish, or it is parve on its own. Enjoy!
2 Garlic cloves
¼ cup Vegetable or olive oil
3 Tbsp Flour
1 tsp Salt
1 Pinch of sugar
Preheat the oven to 400 degrees F.
Grate potatoes, zucchini, garlic and onions by hand (or me lazy and use a food processor like me).
Squeeze out any liquid with cheesecloth.
In a bowl, mix together oil, eggs, flour, salt, pepper and sugar.
Add potato mixture to the egg mixture and combine.
Scoop into greased muffin tins and cook 40 minutes or until golden brown.
Top with sour cream or Greek yogurt and scallions and enjoy!