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
Prep Time: 20min | Cook Time: 30min
Preheat the oven to 180ºC. Very lightly brush the non-stick muffin pans with some olive oil
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
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
Bake the muffins for 30 minutes until golden brown and crisp around the edges.
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.
Nutrition
Calories69
Fat2g
Sodium55mg
Carbohydrates10g
Fiber1g
Protein3g
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