Potato Muffins with Herb Cream

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Potato Muffins with Herb Cream
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45 min.


For the muffins
220 grams Pastry flour
150 grams Whole wheat flour
1 Tbsp sugar
2 tsps Baking powder
2 tsps herb salt
300 grams Boiled potato (cooled)
200 grams Zucchini
2 eggs
300 milliliters milk
50 milliliters vegetable oil
12 slices lean Prosciutto
For the herb cream
150 grams Quark
50 grams Crème fraiche
1 Tbsp finely chopped parsley
1 tablespoon chopped Dill
1 tablespoon chopped scallions
How healthy are the main ingredients?
ZucchiniWhole wheat floursugarparsleyeggDill

Preparation steps


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. 


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.