Emmental and potato muffins

 

Emmental and potato muffins
175 kcal

(0)

Difficulty:easy
Preparation:15 min
Ready in:45 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
175
9%
Protein
6 g
12%
Fat
9 g
11%
Added Sugar
0 g
0%
Carbohydrates
17 g
7%
Roughage
2 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For cupcakes

1 cupAll purpose flour (heaped)
½ teaspoonssalt
7 ouncescooked, riced potatoes a scant cup
1 generous pinchNutmeg
1 cupgrated Emmentaler cheese
2 ½ teaspoonsBaking powder
½ teaspoonsbaking soda
1eggs
¼ cupsvegetable oil 1 3/4 fl oz
1 ⅓ cupsButtermilk 10 fl oz
12cherry 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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