Potato muffins

Name: Potato muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g floury potatoes (best cooked the day before); 200 g streaky smoked bacon; 1 Onion; 6 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 60 g Semolina; 1 TEASPOON Baking Powder; 50 g Breadcrumbs; 24 (7 cm ø) Paper baking cups

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g floury potatoes (best cooked the day before)
200 g streaky smoked bacon
1 Onion
6 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
60 g Semolina
1 TEASPOON Baking Powder
50 g Breadcrumbs
24 (7 cm ø) Paper baking cups

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Rinse under cold water, peel and let cool down. Grate potatoes. Cut the bacon into small cubes and let it crisp in a hot pan.
2
Peel and chop the onion. Add to the bacon in the pan and fry until transparent. Separate the eggs. Beat the egg yolks, salt, pepper and nutmeg until creamy with the whisk of the hand mixer. Stir in semolina, baking powder, breadcrumbs, potatoes, onions and bacon.
3
Beat the egg whites until stiff and fold in carefully. Place two paper baking cups in each and fill with dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown.
4
Makes 12 pieces.