Créé avec l’IA
Herb & Parmesan Cheesy Potato Muffins
40 min Moyen
Ingrédients
4 Portions
- mashed potatoes2 cups
- grated Parmesan cheese3/4 cup
- fresh parsley1/4 cup
- fresh thyme leaves1 tablespoon
- heavy cream1/3 cup
- large eggs2 items
- all-purpose flour1/2 cup
- baking powder1/2 teaspoon
- garlic powder1/4 teaspoon
- salt1/4 teaspoon
- black pepper1/4 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
- 2
In a large bowl, combine 2 cups of mashed potatoes with 3/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1 tablespoon of fresh thyme leaves. Mix well.
- 3
In a separate bowl, whisk together 1/3 cup of heavy cream and 2 large eggs until smooth.
- 4
Pour the cream and egg mixture into the bowl with the mashed potatoes and stir to combine.
- 5
Sift 1/2 cup of all-purpose flour with 1/2 teaspoon of baking powder, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Add this to the potato mixture and fold gently until just combined, being careful not to overmix.
- 6
Spoon the batter into the prepared muffin tin, filling each cup to the top.
- 7
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
