Potato and bacon muffins

Name: Potato and bacon muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g floury potatoes; 200 g streaky smoked bacon; 1 medium onion; 6 Eggs (Gr. M); 60 g Semolina; 50 g Breadcrumbs; 1 TEASPOON Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 24 Paper baking cups (each approx. 7 cm Ø)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g floury potatoes
200 g streaky smoked bacon
1 medium onion
6 Eggs (Gr. M)
60 g Semolina
50 g Breadcrumbs
1 TEASPOON Baking Powder
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
24 Paper baking cups (each approx. 7 cm Ø)

Directions

1
Wash the potatoes and cook in water for about 20 minutes. Quench and remove the skin. Let the potatoes cool down completely
2
In the meantime, dice the bacon and leave it crispy. Peel and chop the onion. Steam in the bacon fat until translucent
3
Separate eggs. Stir egg yolks until creamy. Grate potatoes. Stir the semolina, breadcrumbs, baking powder, onions and bacon into the egg yolk. Season with salt, pepper and nutmeg. Beat the egg white until stiff and fold in
4
Put 2 baking cups into each one. Fill in the dough. Bake the muffins in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 30 minutes