Potato and Cheese Muffins

1. 1

   Peel the potato skin and dice to 4-5 mm.

2. 2

   Soak in water for 5 minutes.

3. 3

   Drain well, and sprinkle granulated sugar.

4. 4

   Peel the other potato and microwave (500-600W) for 3 minutes, then mash well.

5. 5

   Bring the cream cheese and butter to room temperature naturally, or microwave for 20 seconds to soften.

6. 6

   Preheat the oven to 180C.

7. 7

   Knead the cream cheese and butter together, add the granulated sugar and mix until it becomes light and fluffy.

8. 8

   Add the beaten egg, vanilla extract, step 2 potato, and skimmed milk in that order, mixing well with each addition.

9. 9

   Combine and sift in the cake flour and baking powder, and mix with a rubber spatula until it becomes smooth.

10. 10

    Pour the batter into your mold and top each muffin with the step 1 potato.

11. 11

    Bake for 25 minutes at 180C.

12. 12

    When they're done, cool, then remove from the molds.

13. 13

    Transfer to serving plates.

14. 14

    Wrap and keep in the fridge if you are not eating immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.