Potato muffins with cheese and herbs
Preparation time
45-60 minutes
Ingredients
– 600g Floury potatoes (Basic Potatoes – Vastkokend)
– 20g Pecorino
– or
– 2 el Parmesan cheese
– Freshly ground pepper and salt
– 2 tbsp Finely chopped flat-leaf parsley
– 0.5 tsp Chili powder
– Clove of garlic (finely chopped)
– dl Buttermilk
– 4 Eggs
– 4 tbsp Self-raising flour (sifted)
– olive oil or sunflower oil
– Additionally required: muffin tin with 12 cavities
Preparation
Preheat the oven to 180 °C (convection setting).
Boil the potatoes in lightly salted water until done. Drain and mash. Stir in 2 tbsp oil, parsley, chili powder and garlic and season the puree with salt and pepper.
Stir in the buttermilk, eggs and self-raising flour until a smooth batter is formed.
Grease the cavities of the tin with oil or place paper muffin cups in them. Divide the batter over them and sprinkle with Parmesan cheese (or pecorino). Bake the muffins in the oven for about 25 minutes until golden brown and done. If the muffins are not brown enough on top after 20 minutes, switch the oven setting to convection with extra top heat. Keep an eye on them, they can brown quickly. Remove the tin from the oven, leave for 10 minutes and then remove the muffins. You can eat them warm, lukewarm or cold.
potato in recipe
variation option(s) choice of potato
