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Emmental and Potato Muffins

Recipe author: EAT SMARTER
Emmental and Potato Muffins
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175
calories
Calories
15 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 12 cupcakes
1 cup
½ teaspoon
7 ounces
cooked, riced potatoes (a scant cup)
1 generous pinch
1 cup
2 ½ teaspoons
½ teaspoon
1
¼ cup
vegetable oil (1 3/4 fl oz)
1.333 cups
Buttermilk (10 fl oz)
12
cherry tomatoes
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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.

Additional advice

Can be frozen.