Jun 1, 2015

Potato Muffin

These muffins are perfect for breakfast or brunch. They taste almost like quiche (minus the crust) & I love how it's really easy to make them.

Potato muffins with sweet corn, cheddar cheese, and carrot

Potato Muffin
by  Rina Laurence
  • 1/2 C (60gr) all purpose flour
  • 1/2 C (100gr) gratted cheddar cheese
  • salt and pepper to taste
  • 3 Tbsp chopped celery
  • 1 big fresh egg
  • 1/4 C (60ml) whole milk
  • 2 Tbsp vegetable oil
  • 1/2 lb (250gr) potato, diced, boil/steam until half cooked
  • Additional ingredients (sweet corn, diced carrot, sliced bacon, etc.)
  1. Mix flour, cheese, salt and pepper, & celery in a bowl.
  2. In another bowl, whisk egg, milk, and vegetable oil.
  3. Pour liquid ingredients into flour mixture, stir.
  4. Add in potato and other ingredients, stir well.
  5. Bake in a preheated oven at 350°F (180°C) until done (around 20 minutes for medium sized muffins or longer for big sized ones).

I steamed the potatoes, diced carrot, and sweet corn for 10 minutes. You can boil them if you prefer to, but don't forget to strain them after.

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