Potato and Cheese Muffins

Name: Potato and Cheese Muffins
Total time: 3000 s
Cuisine: American
Ingredients: 125 grams potato; 75 grams butter; 150 grams all purpose (plain) flour; 100 grams cornstarch (cornflour); 1 tbsp baking powder; 1/2 tsp salt; 1 tbsp sugar; 1 tsp fresh thyme leaves; 225 ml milk; 1 egg; 40 grams swiss (gruyere) cheese plus extra to serve; 1 Tomato salsa to serve (I dont use)

Ebikebina @cook_2802393

Switzerland

I and my husband just had it now, we love it. It's not sugary but salty and creamy!

Ebikebina @cook_2802393

Switzerland

I and my husband just had it now, we love it. It's not sugary but salty and creamy!

Saved

Ingredients

50 mins

125 gramspotato
75 gramsbutter
150 gramsall purpose (plain) flour
100 gramscornstarch (cornflour)
1 tbspbaking powder
1/2 tspsalt
1 tbspsugar
1 tspfresh thyme leaves
225 mlmilk
1egg
40 gramsswiss (gruyere) cheese plus extra to serve
1Tomato salsa to serve (I dont use)

Saved

Steps

50 mins

1

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.
2

Preheat oven to 200C. Grease 12 muffin pans or line with paper muffin cases.
3

Melt 50 g of the butter. Sift the flour and cornstarch, baking powder and salt into a large bowl. Add sugar and thyme.
4

Put the milk and egg into a jug. Grate in the cheese and whisk together with a fork.
5

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.
6

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.
7

Dice the remaining butter and serve the muffins topped with a knob of butter, ganish with tomato salsa. Serve with extra cheese.