Potato Bacon and Parsley Muffins

A muffin refers to quick unleavened bread baked in small portions shaped like a cupcake and baked in moulds intended to be consumed individually. They are generally eaten in between meals or as an accompaniment to a dinner. The name “Muffin” either comes from the French word “Moufflet” meaning soft bread or from the German word “Muffe” which is referring to a variety of cake.

Ingredients

300 g mashed potato

375 g milk

2 eggs (100g)

½ finely chopped or shredded onion (50g)

125 g cream

375 g self raising flour

1 tsp salt (6g)

5 rashers of bacon (200g)

1 tbls finely chopped parsley

Method

Preheat oven to 180ºC . Chop the bacon finely, fry, drain and cool. Place mashed potato, onion, milk, eggs, cream in a bowl and mix evenly. Blend flour and salt before adding to the wet mix and combine before adding the bacon and parsley

Place in muffin trays and bake approx. 30 min for large muffins in a 180ºC oven.

Note: To avoid crust on the bottom part use paper cups in the muffin tins or use silicon moulds. These muffins can be made in small sizes for an appetizer. For variety add freshly chopped chives, apple and ham instead of onion, bacon and parsley.

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