Parmesan and Potato Muffins for Shavuot

— by Margo Sugarman

Ahead of Shavuot, I tried out a recipe for potato muffins that my husband found in a local newspaper. Every now and again he shoves a recipe cutting at me to try out (he has a good eye for those). So with nothing on the menu for dinner last night, I decided to give these a go. As with all new recipes I try out, I am very critical and look to see how to improve on them. But as my family was devouring them rapidly, I realized that this recipe works very well as is, and as hard as I tried, I couldn’t find too much to change (I have upped the original cheese quantity, though).

Full recipe after the jump.
I love the combination of fresh herbs that give these muffins a really aromatic flavor. You can add the herbs you like, and you can increase the quantities as well. I tried to maintain a balance, so the kids wouldn’t turn up their noses.

One day after baking the muffins, I had them cold, and as delicious as they are warm, I think they’re even better cold. You can serve them as a substitute for rolls in a dairy meal.

Potato and parmesan muffins (Makes 18-20 muffins).

  • 2 medium sized potatoes, peeled and cut into small cubes (about 1cm).
  • 1 large onion, finely diced.
  • 3-4 cloves of garlic, crushed.
  • 1-2 tablespoons olive oil.
  • About 1 tablespoon each of fresh chopped parsley and rosemary (you can increase these quantities to taste).
  • 3 large eggs ,beaten.
  • 200g/7 oz sour cream (about one container).
  • 100g/3 1/2 oz softened butter.
  • 150g (about 1 1/2 cups) grated Parmesan cheese.
  • 1 3/4 cups self raising flour.
  • 1 teaspoon salt.
  1. In a pot of salted water, boil the cubed potatoes just until they are soft. Drain the water and allow them to cool down.
  2. Saute the onions in the olive oil just until they are golden brown. Add the garlic, and saute for about another minute. Remove from the heat.
  3. Pre-heat the oven to 180°C (350°F).
  4. In a medium size pan, combine the potatoes, onions, garlic and the rest of the ingredients.
  5. Fill your muffin cups to their 3/4. They will not even out in the oven, so you can smooth them out if you are concerned about appearances.
  6. Bake for 15-20 minutes or until the muffins start getting golden brown on top.
  7. Optional: Grate extra cheese, and sprinkle it over the muffins as soon as they come out of the oven.

Margo Sugarman is the creator of The Kosher Blogger, a website of keeping kosher and loving good food.

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