Saturday, 14 April 2012

Potato & Sundried Tomato Muffins

Possibly quite foolishly, I had agreed to host and feed a group of crafty friends on the day after what was anticipated to be a very big cocktail party. So I needed some serious food that would (a) keep us going during our crafty endeavours and (b) make us forget those hangovers!

The answer - potato and sundried tomato muffins.



Potato & Sundried Tomato Muffins
Adapted from The Muffin Bible

3 cups grated potatoes
1 clove garlic, crushed
1 jar (250-300g) sundried tomatoes, drained and finely chopped
60g plain flour
1/2 tsp salt
1 tsp baking powder
3 tbs olive oil
2 eggs, separated

Preheat your oven to 200˚C.
Rinse the grated potatoes and place into a mixing bowl. Add all of the other ingredients, except for the egg whites.
With a mixer, beat the egg whites until soft peaks form. Once the egg whites are done, fold them into the rest of the mixture.
Divide the mixture into a greased muffin tin and bake for 20-25 minutes.

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