0
Print
0
Print

Emmental and Potato Muffins

Emmental and Potato Muffins
175
calories
Calories
15 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 12 cupcakes
1 cup All purpose flour (heaped)
½ teaspoon salt
7 ounces cooked, riced potatoes (a scant cup)
1 generous pinch Nutmeg
1 cup grated Emmentaler cheese
2 ½ teaspoons Baking powder
½ teaspoon baking soda
1 egg
¼ cup vegetable oil (1 3/4 fl oz)
1.333 cups Buttermilk (10 fl oz)
12 cherry tomatoes
print shopping list

Preparation steps

1
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease the holes of a muffin pan or line with paper cases.
2
Put the flour into a bowl and mix with the potatoes, seasonings, grated cheese, baking powder and baking soda.
3
Whisk the egg, add the vegetable oil and buttermilk and mix well. Then stir the dry ingredients into the liquid ingredients, mixing just long enough to moisten the dry ingredients.
4
Divide the mixture between the holes of the prepared muffin pan and top each with a cherry tomato. Bake for 20-30 minutes.
5
Leave to rest in the pan for 5 minutes, then take out and serve warm.

Additional advice

Can be frozen.