Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, potato and cheese muffins. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Potato and Cheese Muffins is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Potato and Cheese Muffins is something which I’ve loved my entire life. They are nice and they look wonderful.
Here is a recipe of easy and tasty Cheese Potato Muffins. Very easy to make and very tasty. Kelly's Notes I love these muffins with soup for lunch.
To get started with this recipe, we have to first prepare a few components. 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:
- Make ready 125 grams potato
- Make ready 75 grams butter
- Make ready 150 grams all purpose (plain) flour
- Take 100 grams cornstarch (cornflour)
- Make ready 1 tbsp baking powder
- Prepare 1/2 tsp salt
- Get 1 tbsp sugar
- Get 1 tsp fresh thyme leaves
- Prepare 225 ml milk
- Make ready 1 egg
- Take 40 grams swiss (gruyere) cheese plus extra to serve
- Get 1 Tomato salsa to serve (I dont use)
Kids love these baked potato and cheese muffins. Enjoy Bloomed Potato Cheesy Muffins recipe with Del Monte ketchup, coriander and mint chutney or peanut chilli dipping sauce to make a yummy appetizer or a snack. If you love scalloped potatoes or potatoes au gratin, you'll love these little individualized potato side dish made in a muffin tin. Your muffin tin can do so much more than sweets!
Instructions 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.
Stack hearty potato slices, cheese, and heartwarming spices to make a comforting potato side dish in easy individual. Zucchini and sweet potatoes give these zucchini bread-inspired muffins an extra boost of color and fiber that the whole family will enjoy. Mashed potatoes and pasta are two foods that I always seem to make way too much of. So today I am sharing my a really delicious recipe that uses up leftover mashed potato and ham. Bring leftovers back to life with these delicious mashed potato, ham, cheese and pea muffins!
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