Prep 10 mins
Cook 30 mins
You could use potato, kumara/sweet potato or butternut pumpkin for these or a combination would be nice too.
- 1 cup mashed cooked potato, at room temperature (2 medium)
- 2 eggs
- 60 g butter, melted
- 1 1⁄2 cups buttermilk (or use soured milk)
- 3 green onions, finely chopped
- 2 tablespoons chopped dill
- 2 cups self-raising flour
- Preheat oven to 180°C/160°C fan forced.
- Lightly grease a 6-hole Texas muffin tray.
- Place potato, eggs and butter in a mixing bowl. Gradually add milk and mix, using a fork to break up lumps, until combined. Season with salt and black pepper. Stir in onion and dill. Stir in flour until just moistened (do not overmix). Spoon into prepared tray, filling almost full.
- Bake for 30-35 minutes or until muffins are cooked when tested with a skewer.
- Serve warm.
Just WOW!!! These muffins are amazing! They have a lovely taste and a great texture, too. The spring onion and dill add an extra flavour which goes great with the mash (I chose to use pumpkin). The interior of these is fluffy and moist and melts in your mouth. I made half the recipe and ended up with 6 ordinary sized muffins. THANKS SO MUCH for sharing these tasty treats with us, Sonya! Ill surely make them again and I cant wait to try out the other mash variations. Made and reviewed for Everyday Is A Holiday Tag Game August 09.