Emmental and Potato Muffins
8,5 / 10
ready in 45 min.
Can be frozen.
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.