Description
The reason for this recipe was from two events: the purchase of molds for mini-muffins and a desire, finally, to try the sweet potato (sweet potato, which I've heard so much about). The result of the confluence of these two circumstances was this dish: lush cupcake with the subtle flavor of Basil without the gram flour. Especially liked their size.
Ingredients
-
Sweet potato
180 g
-
Leeks
150 g
-
Feta
100 g
-
Basil
1 Tbsp
-
Garlic
3 tooth
-
Chicken egg
1 piece
-
Sour cream
150 g
-
Black pepper
0.5 tsp
-
Paprika sweet
0.5 tsp
-
Salt
-
Butter
20 g
-
Dill
Cooking
The sweet potatoes clean and chop into small cubes.
Boil in salted water until tender. Drain the water and leave to cool.
In a frying pan with butter fry the leeks, or rather its white part, cut into rings.
Once the onions are cooked and browned, add the sliced garlic cloves and cook another minute, then remove from the heat and let cool a bit, too.
In a bowl grate cheese "feta", there also chop fresh Basil, add pepper (black and red).
In the resulting mass pour the potatoes and leeks with garlic. All mix but not mash (potatoes should be diced).
Put preheat the oven at 180 degrees. Get molds for muffins. You can use the large (pictured — bottom) or mini cookie cutters that I used (pictured — top). So, each hole coat of butter on the bottom put cut out baking paper circle and fill 2/3 of each mould prepared in the previous step with the weight.
Stir the egg with 2 tablespoons of sour cream.
The contents of each hole, pour the egg mass and put in oven for 25 minutes.
As soon as the muffins are well browned, remove from the oven and leave to cool.
Remove the cooled muffins from the tins by flipping it upside down (circles of baking paper unstick).
Decorate the top with sour cream and sprigs of dill.
Serve for Breakfast, lunch or dinner.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.