Potato Muffins with Cottage Cheese
Perfect for Brunch gatherings.
Inroduction
About this Recipe
By: Marija
These cheesy potato muffins are a fantastic brunch idea! They’re savory, packed with flavor, and easy to make ahead. Perfect for serving warm with your favorite toppings, they’ll be a hit at any brunch gathering!
Ingredients
- Enough cooked and cooled potatoes for 12 muffin portions
- 200g cottage cheese (curd-style)
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 garlic powder
- 3 small spring onions, finely chopped
- 8-10 mini cherry tomatoes, halved
- Grated cheese for topping (Gouda, Emmental, or your choice)
Step by Step Instructions
Step 1
Preheat your oven to 180°C (350°F). Lightly oil the muffin tin or use muffin liners.
Press a portion of the cooked and cooled potatoes into each muffin cup, creating a solid base with a slight indent in the middle.
Step 2
In a bowl, combine the cottage cheese, eggs, salt, pepper, nutmeg and a garlic powder. Stir until well mixed.
Stir in the chopped spring onions and half of the cherry tomato halves into the mixture.
Step 3
Spoon the cottage cheese mixture into each potato base. Make sure to fill each muffin evenly.
Place the remaining cherry tomato halves on top of each filled muffin. Sprinkle a generous amount of grated cheese over each muffin.
Step 4
Place the muffin tin in the oven and bake for about 20-25 minutes, or until the tops are golden and the filling is set.
Let the muffins cool slightly in the tin before removing them. Serve warm, garnished with fresh herbs if desired.
