Time: 2 hours.
Complexity: easily
Servings: 12

Enjoy these flavorful potato muffins warm to fully appreciate the chewy pockets of Irish cheddar, crispy bacon bits, and spicy hints of green onions. Serve them as a holiday appetizer, as a lunchtime substitute for bread, or as a Sunday brunch treat.

Ingredients:

• 1 large potato (about 200 g)
• 3 strips bacon, cut into pieces
• 1.5 cups premium flour
• 1 tbsp. sugar
• 3/4 tsp baking soda
• 1 and 1/4 cups of sour milk or kefir
• 4 tbsp salted butter, melted
• 1 large egg
• 3/4 cup Irish Cheddar, diced (about 110 g)
• 1/4 cup chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, sour milk, kefir, potato, cheddar cheese, bacon

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Preparation:

Step 1
• Preheat oven to 200°C. Line a 12-cup metal muffin pan with paper cups.
Step 2
• Prick the potatoes all over with a fork. Wrap them in a damp paper towel and microwave until tender, 4-5 minutes, turning after 2 minutes. When cool enough to handle, peel the potatoes and grate them coarsely. Season with 2 pinches of salt and black pepper and toss gently.
Step 3
• In a medium skillet over medium heat, cook the bacon, stirring occasionally, until browned and crispy, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon of the rendered fat.
Step 4
• In a large bowl, combine the flour, sugar, baking soda, and 1/4 teaspoon salt; make a well in the center. In a medium bowl, combine the buttermilk, melted butter, egg, and 1 tablespoon of rendered bacon grease; pour into the well in the flour mixture and knead into a dough. Gently fold in the grated potato, bacon, cheese, and chives.
Step 5
• Divide the batter evenly among the muffin cups, filling them to the very top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22-25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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