Potato Muffins with Herb Cream

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Potato Muffins with Herb Cream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
For the muffins
220 grams
150 grams
1 tablespoon
2 teaspoons
2 teaspoons
300 grams
200 grams
2
300 milliliters
50 milliliters
12 slices
For the herb cream
150 grams
50 grams
1 tablespoon
finely chopped Parsley
1 tablespoon chopped Dill
1 tablespoon chopped Chopped green onion

Preparation steps

1.

For the muffins: Combine the two flours, sugar, baking powder and herb salt in a large bowl. Peel the potatoes, cut into quarters and mash with a potato masher or large fork. Rinse the zucchini, pat dry and coarsely grate. Whisk together the eggs, milk and vegetable oil until smooth. Stir the grated zucchini and mashed potatoes into the egg mixture. Stir the egg mixture into the flour mixture and mix until smooth. Cut the prosciutto slices into small pieces and fold into the batter. Spoon the dough into a greased muffin tin and bake in an oven preheated to 180°C (approximately 350°F) for 25 minutes, until a toothpick inserted comes out clean. 

2.

For the herb cream: Stir the quark and creme fraiche together until smooth. Fold in the parsley, dill and green onion. Serve the warm potato muffins with herb cream on the side.