— 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.
- In a pot of salted water, boil the cubed potatoes just until they are soft. Drain the water and allow them to cool down.
- 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.
- Pre-heat the oven to 180°C (350°F).
- In a medium size pan, combine the potatoes, onions, garlic and the rest of the ingredients.
- 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.
- Bake for 15-20 minutes or until the muffins start getting golden brown on top.
- 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.