St Patrick's Day Muffins (Savoury Potato Muffins)
Ready In: 35 mins
Serves: 4-6
Yields: 12 muffins
Ingredients
- 2 medium potatoes (peeled and cut into 1/2 inch cubes)
- 2 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt (be generous as they can be a bit bland otherwise)
- 1 egg (lightly beaten)
- 4 tablespoons vegetable oil
- 1 1⁄4 cups buttermilk
- 3 tablespoons fresh chives (or spring onions chopped)
- 3 tablespoons fresh parsley (chopped)
- 1⁄2 cup yellow cheese (grated) (optional)
Directions
- Pre-heat the oven to 350F (175C).
- Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them).
- In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
- Drain and rinse under cold water and set aside.
- In a medium bowl, combine the flour, salt and baking powder.
- In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley.
- Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta.
- Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds or even some flax seeds.
- Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.
- Serve with a glass of Guinness!.
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