This is a nice recipe, as it can be frozen and defrosted in microwave. Its full of experimental surprise so add what you like. I make it and serve with a toss salad.
- 1 1/2 cups cake flour ( I like to use self raising flour, if you do, then don’t add baking powder.)
- 3 tsp baking powder
- 1/4 tsp salt
- 50 g butter, or coconut oil or marg
- 3 eggs or egg substitute
- 1/2 cup milk or soya milk ( mix the powder soya milk and make it stronger)
- 2 cups grated raw potato
- 1/4 cup chives/ parsley / basil (my favorite)
Sift baking powder, and salt, and flour in a bowl, if using Self-Raising flour then sift it with the salt. Make a well in the center of the dry ingredients.
Melt butter, beat eggs and milk together. Pour butter and milk mixture into well with potato and chives
Mix quickly with a fork to avoid lumps. Spray and cook muffin pans
Fill muffin tin 3/4 of the way and bake for about 140 degrees (you know the best temp on your oven)
Muffins are ready when brown and it springs back ( spongy) when you push on it
You can add anything else too this mixture.
Did you know that mayonnaise on a pizza before you bake it, is a good substitute for cheese.