St Patricks Day Muffins Savoury Potato Muffins Food

ST PATRICK'S DAY MUFFINS (SAVOURY POTATO MUFFINS)

Steps:

• 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!.

IRISH CHEDDAR, BACON AND POTATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
• Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
• Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

POTATO MUFFINS

Steps:

• In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHEESE SAVOURY MUFFINS

Steps:

• Preheat oven to 180C (fan-forced).
• In large mixing bowl, combine all dry ingredients.
• Put aside 1/2 cup of cheese.
• Place the rest of the cheese and wet ingredients in a separate bowl and combine.
• Pour wet ingredients into dry ingredients, mix well to combine.
• Grease a 12-cup muffin pan (don't use patty pans). Spread batter evenly between cups.
• Sprinkle remaining cheese over muffin batter, place in oven.
• Bake for 15 minutes, or until golden brown.
• Serve hot, with butter.
• NOTE: you can change this recipe up however you want. You can add ingredients such as grated zucchini, bacon, use different varieties of cheese, etc. Do whatever you want!

SAVORY BREAKFAST MUFFINS

Steps:

• In a large bowl, combine the flours, baking powder, baking soda, salt and pepper. In another bowl, combine the eggs, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SAVORY SWEET POTATO MUFFINS WITH BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.
• Place sweet potato and bacon on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until sweet potato is tender and bacon is crisp, about 20 more minutes. Let bacon cool on paper towels.
• Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
• Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.
• Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.
• Whisk eggs vigorously in a separate bowl. Add milk, sour cream, and butter; whisk until smooth. Fold in 1 cup sweet potato, bacon, and onions. Gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. Pour batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.