Savoury Potato Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- ¾ cup potatoes (cubed)
- 1 cup plain flour
- ⅔ cup Corn starch
- 1 Tbsp sugar
- 1 Tbsp Baking powder
- 1 tsp fresh thyme
- 1 cup milk
- 1 egg
- ¼ cup butter (melted)
- ½ cup Swiss cheese (grated)
- To serve
- Tomato salsa
- To garnish
- 2 Tbsps butter (diced)
- 12 Watercress
Preparation steps
1.
Put the potatoes into a pan, cover with salted water and bring to the boil. Simmer for 10 minutes until almost tender.
2.
Heat the oven to 200C (180C fan) 400F gas 6.
3.
Grease 12 muffin cups or line with paper muffin cases.
4.
Sieve the flour and cornflour into a large bowl, add the sugar (if using), baking powder, 1/2 tsp salt and thyme.
5.
Pour the milk, egg and butter into a jug and whisk together with a fork.
6.
Drain the potatoes and add to the flour mixture.
7.
Pour the wet ingredients into the dry ingredients and stir together until just until blended.
8.
Spoon into the prepared muffin tins, filling each cup about 3/4 full.
9.
Bake for 15 to 18 minutes. Insert a toothpick in the centre of a muffin, they are ready if it comes out clean.
10.
Cool in the tins for 3 minutes, then remove.
11.
Serve topped with a knob of butter, garnished with watercress and some tomato salsa. Good served with extra cheese.
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