Emmental and Potato Muffins

Name: Emmental and Potato Muffins
Total time: 45 min
Yield: 12
Ingredients: 1 cup All purpose flour (heaped); 0.5 teaspoon salt; 7 ounces cooked, riced potatoes (a scant cup); 1 generous pinch Nutmeg; 1 cup grated Emmentaler cheese; 2.5 teaspoons Baking powder; 0.5 teaspoon baking soda; 1 egg; 0.25 cup vegetable oil (1 3/4 fl oz); 1.333 cups Buttermilk (10 fl oz); 12 cherry tomatoes

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175

calories

Calories

My cookbook

easy

Difficulty

15 min.

Preparation

• Ready in 45 min.

Ready in

Nutritions

Fat	9.3 g
Saturated Fat Acids	3.35 g
Protein	6.48 g
Roughage	1.85 g
Sugar added	0 g
Calorie	175

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1 cupcake contains

Calories	175
Protein/g	6.48
Fat/g	9.3
Saturated fatty acids/g	3.35
Carbohydrates/g	17.32
Added sugar/g	0
Roughage/g	1.85
Cholesterol/mg	25.04
Vitamin A/mg	147.97
Vitamin D/μg	0.52
Vitamin E/mg	1.79
Vitamin B₁/mg	0.15
Vitamin B₂/mg	0.15
Niacin/mg	2.07
Vitamin B₆/mg	0.14
Folate/μg	45.03
Pantothenic acid/mg	0.26
Biotin/μg	5.03
Vitamin B₁₂/μg	0.23
Vitamin C/mg	19.87
Potassium/mg	420.7
Calcium/mg	203.58
Magnesium/mg	21.82
Iron/mg	1.06
Iodine/μg	5
Zinc/mg	0.42

Recipe author: EAT SMARTER

Ingredients

Preparation

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

egg

¼ cup

vegetable oil (1 3/4 fl oz)

1.333 cups

Buttermilk (10 fl oz)

cherry tomatoes

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Product recommendation

Can be frozen.

Preparation steps

Step 1/5

Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease the holes of a muffin pan or line with paper cases.

Step 2/5

Put the flour into a bowl and mix with the potatoes, seasonings, grated cheese, baking powder and baking soda.

Step 3/5

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.

Step 4/5

Divide the mixture between the holes of the prepared muffin pan and top each with a cherry tomato. Bake for 20-30 minutes.

Step 5/5

Leave to rest in the pan for 5 minutes, then take out and serve warm.

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