Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, potato and cheese muffins. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Season the mixture with salt and pepper. The wholemeal flour was replaced with plain white flour and baking powder. Savory Sweet Potato Muffins - FAQ Can you freeze savory muffins?
Potato and Cheese Muffins is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Potato and Cheese Muffins is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook potato and cheese muffins using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Potato and Cheese Muffins:
- Take 125 grams potato
- Prepare 75 grams butter
- Make ready 150 grams all purpose (plain) flour
- Prepare 100 grams cornstarch (cornflour)
- Make ready 1 tbsp baking powder
- Make ready 1/2 tsp salt
- Get 1 tbsp sugar
- Make ready 1 tsp fresh thyme leaves
- Make ready 225 ml milk
- Make ready 1 egg
- Get 40 grams swiss (gruyere) cheese plus extra to serve
- Get 1 Tomato salsa to serve (I dont use)
When spring finally comes, serve the muffins with salad, or split and make a sandwich with some good ham for a delicious snack. Add the ham, peas and cheese and mix well. Spoon the potato mixture into the muffin tins (use an ice cream scoop to make it super easy!). While potatoes are baking crack eggs into a bowl and whisk until combined.
Steps to make Potato and Cheese Muffins:
- Cut the potato into small cubes, put in a pan, cover with salted water and bring to boil. Simmer for 10 minutes until almost tender.
- Preheat oven to 200C. Grease 12 muffin pans or line with paper muffin cases.
- Melt 50 g of the butter. Sift the flour and cornstarch, baking powder and salt into a large bowl. Add sugar and thyme.
- Put the milk and egg into a jug. Grate in the cheese and whisk together with a fork.
- Drain the potatos and add to the flour mixture. Pour the liquid ingredients into the dry ingredients and stir together until combined. Spoon the mixture equally into the greased pan.
- Bake in the oven for 25-30 minutes until the muffina are firm to the touch and toothpick inserted into the center comes out clean. Leave to cool in the pan for 3 minutes and then transfer to wire rack and leave to cool.
- Dice the remaining butter and serve the muffins topped with a knob of butter, ganish with tomato salsa. Serve with extra cheese.
Add cheese and stir to combine. When potatoes are done remove from oven and scoop cooked sausage into muffin cups dividing evenly. Scoop or pour egg mixture over meat, dividing evenly between muffin cups. A lot of potato muffins out there are literally just mashed potatoes baked in muffin trays- delicious, no doubt- but I find they fall apart on the go. These beauties are plenty moist and potatoey, but hold together well thanks to the addition of flour and eggs, which act as binding agents.
So that is going to wrap it up for this special food potato and cheese muffins recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
