Muffins with potatoes, cheese and herbs

Image by congerdesign from Pixabay

120 g of any spicy cheese
1 large bunch of different herbs to your taste (parsley, cilantro, dill, green onions)
2 eggs
80 g sour cream
500 g mashed potatoes

oil for lubricating molds (if using metal)
salt, freshly ground black pepper

  1. Grate the cheese on a coarse grater. At the greenery, remove the coarse stems, chop the rest finely.
  2. Beat eggs with sour cream, salt, and pepper. Add greens and cheese to the egg mixture and mix well.
  3. Mash the mashed potatoes until smooth if there are lumps in them. Add mashed potatoes to the cheese mixture and knead the dough.
  4. If you are using metal or ceramic muffin molds, oil them. Put the dough in muffin tins, filling them almost to the brim.
  5. Bake muffins in an oven preheated to 190 ° C for 20–25 minutes. serve with sour cream.

The eggs in the dough can be replaced with a “flax egg.” Flax seeds (15 g) are ground in a coffee grinder, pour boiling water (90 ml), cool, and mix in the dough.


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