Potato Gorgonzola muffins
These muffins have some inbuilt lubrication from eggs and Gorgonzola cheese, but serve them with cheese sauce, or some thin vegetable puree (carrot puree works well with these muffins). Pear puree is another good side.
Ingredients
- 600 g potatoes (floury variety)
- 3 eggs, slightly beaten
- salt and white pepper
- pinch of ground nutmeg
- 50 ml milk
- 50 g Parmesan, finely grated
- 150 g Gorgonzola, cut into small cubes
- 50 g butter, molten
- 50 g fine bread crumbs
Method
- Preheat oven to 190 °C. Grease a muffin baking tin with the molten butter, sprinkle with bread crumbs, set aside. Keep leftover butter.
- Cook the unpeeled potatoes in salted water for 30 minutes, drain and let cool a little. Peel and mash the potatoes, set aside.
- Mix eggs and milk, add Parmesan and seasoning. Add to the mashed potatoes, mix well. Fold in the Gorgonzola pieces. Transfer potato mixture to muffin tin, filling each compartment completely (makes about 12 muffins) and brush with remaining molten butter. Bake for about 35 minutes until golden.