Savory potato muffins
Ingredients
- For the batter
- 250 grams Pastry flour
- 2 tsps Baking powder
- 120 grams freshly grated Parmesan
- 1 egg
- 80 milliliters vegetable oil
- 250 milliliters Buttermilk
- 1 onion
- 80 grams diced Pancetta
- 2 Tbsps freshly chopped parsley
Preparation steps
For the potatoes, scrub the potatoes and cook for about 25 minutes in boiling salted water. Drain, rinse in cold water, drain, peel and let cool.
Preheat the oven to 180°C (approximately 350°F). Line the wells of a muffin pan with paper liners.
For the batter, mix the flour with the baking powder, half of the cheese and 1 pinch of salt. Mix egg with the oil and buttermilk and fold into the flour mixture. Mix quickly into a smooth batter.
Peel the onion and cut into small cubes. Cook the pancetta in a frying pan, add the onion and fry both until golden brown. Remove from pan, allow to cool and mix along with the parsley into the batter. Pour into the prepared wells, cut the potatoes into small cubes and spread over the batter. Sprinkle with remaining cheese and bake until golden brown, about 25 minutes in the preheated oven. Remove, cool slightly, unmold from the muffin wells and serve lukewarm.