Potato and Cheese Muffins. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup. In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.

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Add the ham, peas and cheese and mix well. Spoon the potato mixture into the muffin tins (use an ice cream scoop to make it super easy!). During this time, cook your bacon, and slice your green onions. You can cook Potato and Cheese Muffins using 12 active ingredients and also 7 steps. Below is just how you attain.

Active ingredients of Potato and Cheese Muffins

Detaile. 125 grams of potato.
Directions. 75 grams of butter.
Step by step. 150 grams of all purpose (plain) flour.
Guidelines. 100 grams of cornstarch (cornflour).
Directions. 1 tbsp of baking powder.
Guidelines. 1/2 tsp of salt.
Guidelines. 1 tbsp of sugar.
Instructions. 1 tsp of fresh thyme leaves.
Instructions. 225 ml of milk.
Step by step. 1 of egg.
Instructions. 40 grams of swiss (gruyere) cheese plus extra to serve.
Instructions. 1 of Tomato salsa to serve (I dont use).

When the potatoes are tender, strain them and return them back to the heat to evaporate any remaining water. While potatoes are baking crack eggs into a bowl and whisk until combined. Add cheese and stir to combine. When potatoes are done remove from oven and scoop cooked sausage into muffin cups dividing evenly.

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..

Scoop or pour egg mixture over meat, dividing evenly between muffin cups. The Best Mashed Potato Muffins Recipes on Yummly Next time; however, I will add green onions and other veggies to enhance the flavor. Note: I used freshly shredded potatoes instead of frozen, which seem to have behaved similarly to the frozen potatoes; make sure to rinse the starch off of the potatoes and squeeze the water out of the potato shreds using a piece of cheese cloth. A lot of potato muffins out there are literally just mashed potatoes baked in muffin trays- delicious, no doubt- but I find they fall apart on the go.

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