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U.S. Russet Potato Muffins

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Print Recipe
Total Time50 Mins
Prep Time20 Mins
Cook Time30 Mins
ServingsServes 12
Potato Type: Russet
Prep Method: BakedBoiled

Dish

AppetizerSnackSchool Foodservice

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 12

Ingredients

  • 3 medium-sized US Russet Potatoes – skinned, boiled and mashed
  • 1 egg – lightly beaten
  • ½ cup very finely grated carrot
  • 1/4 cup finely chopped spring onion
  • ½ teaspoon garlic powder
  • ½ cup (50 grams) shredded cheddar cheese
  • Salt & crushed black pepper to taste

Preparation

  1. Preheat the oven to 180ºC. Very lightly brush the non-stick muffin pans with some olive oil
  2. Cut the peeled US Russet potato into small cubes and boil in water for a few minutes till they are tender when pierced with a fork. Drain the potatoes and mash it up
  3. Add in the beaten egg, finely grated carrot, spring onion, garlic powder and cheddar cheese. Mix well and season it with salt and black pepper to taste
  4. Bake the muffins for 30 minutes until golden brown and crisp around the edges.
  5. Remove the pan from the oven and allow to cool for 10 minutes before gently taking it out of the muffin pan.

 

Notes

These muffins can be kept in the freezer. To reheat, just put them into the microwave for 40 seconds.

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Nutrition Facts Per Serving

Calories

69

Fat

2g

Sodium

55mg

Carbohydrates

10g

Fiber

1g

Protein

3g

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