Emmental and Potato Muffins

0
Average: 0 (0 votes)
(0 votes)
Emmental and Potato Muffins
share Share
print
bookmark_border Copy URL
Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
12
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?
potatoEmmentaler cheesesaltNutmegeggtomato
Product recommendation
Can be frozen.

Preparation steps

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.