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| Difficulty: | easy |
| Preparation: | 15 min |
| Ready in: | 45 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-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 cup | All purpose flour (heaped) |
| ½ teaspoons | salt |
| 7 ounces | cooked, riced potatoes a scant cup |
| 1 generous pinch | Nutmeg |
| 1 cup | grated Emmentaler cheese |
| 2 ½ teaspoons | Baking powder |
| ½ teaspoons | baking soda |
| 1 | eggs |
| ¼ cups | vegetable oil 1 3/4 fl oz |
| 1 ⅓ cups | Buttermilk 10 fl oz |
| 12 | cherry 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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