Emmental and potato muffins 

Emmental and potato muffins

(0)

Calories:175 kcal
Difficulty:easy
Preparation:15 min
Ready in:45 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories175 kcal(9%)
Protein6 g(12%)
Fat9 g(11%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER

Ingredients

For cupcakes

3 cupsAll purpose flour (heaped)
1 ½ teaspoonssalt
21 ouncescooked, riced potatoes a scant cup
3 generous pinchesNutmeg
3 cupsgrated Emmentaler cheese
7 ½ teaspoonsBaking powder
1 ½ teaspoonsbaking soda
3eggs
¾ cupsvegetable oil 1 3/4 fl oz
4 cupsButtermilk 10 fl oz
36cherry tomatoes

Directions

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.
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