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The ingredients needed to cook Potato and Cheese Muffins:
- Provide 125 grams potato
- Provide 75 grams butter
- Prepare 150 grams all purpose (plain) flour
- Get 100 grams cornstarch (cornflour)
- Provide 1 tbsp baking powder
- Provide 1/2 tsp salt
- Provide 1 tbsp sugar
- Take 1 tsp fresh thyme leaves
- You need 225 ml milk
- Prepare 1 egg
- Provide 40 grams swiss (gruyere) cheese plus extra to serve
- Get 1 Tomato salsa to serve (I dont use)
Steps to make Potato and Cheese Muffins:
- Cut the potato into small cubes, put in a pan, cover with salted water and bring to boil. Simmer for 10 minutes until almost tender.
- Preheat oven to 200C. Grease 12 muffin pans or line with paper muffin cases.
- Melt 50 g of the butter. Sift the flour and cornstarch, baking powder and salt into a large bowl. Add sugar and thyme.
- Put the milk and egg into a jug. Grate in the cheese and whisk together with a fork.
- Drain the potatos and add to the flour mixture. Pour the liquid ingredients into the dry ingredients and stir together until combined. Spoon the mixture equally into the greased pan.
- Bake in the oven for 25-30 minutes until the muffina are firm to the touch and toothpick inserted into the center comes out clean. Leave to cool in the pan for 3 minutes and then transfer to wire rack and leave to cool.
- Dice the remaining butter and serve the muffins topped with a knob of butter, ganish with tomato salsa. Serve with extra cheese.
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