Emmental and Potato Muffins

Name: Emmental and Potato Muffins
Total time: 45 min
Yield: 12
Ingredients: 1 cup all-purpose flour (heaped); 0.5 tsp salt; 7 ozs cooked, riced potatoes (a scant cup); 1 generous pinch Nutmeg; 1 cup grated Emmentaler cheese; 2.5 tsps Baking powder; 0.5 tsp 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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Health Score:

8,5 / 10

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 45 min.

Ready in

Ingredients

for

cupcakes

Ingredients: 1 cup all-purpose flour (heaped); ½ tsp salt; 7 ozs cooked, riced potatoes (a scant cup); 1 generous pinch Nutmeg; 1 cup grated Emmentaler cheese; 2 ½ tsps Baking powder; ½ tsp baking soda; 1 egg; ¼ cup vegetable oil (1 3/4 fl oz); 1.333 cups Buttermilk (10 fl oz); 12 cherry tomatoes

How healthy are the main ingredients?

potato Emmentaler cheese salt Nutmeg egg tomato

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Product recommendation

Can be frozen.

Preparation steps

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

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

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.

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

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