Description
The word "muffin" salivation begins, as a rule, among sweet lovers. However muffins can also be savory, stuffed with ham or cheese or any other filling. And not necessarily from flour dough. You can cook the muffins out of the zucchini, the squash, pumpkins. I made the potatoes, and prepare the dough as it is prepared for pancakes.
Ingredients
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Potatoes
8 piece
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Carrots
1 piece
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Chili
1 piece
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Chicken egg
2 piece
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Parsley
1 coup
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Garlic
5 tooth
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Flour
2 Tbsp
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Leavening agent
1 tsp
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Salt
2 tsp
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Mushrooms
200 g
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Meatballs
20 piece
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Butter
70 g
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Cheese
150 g
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Cream
100 ml
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Chicken egg
1 piece
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Cilantro
1 coup
Cooking
Meatballs for the filling, you can take the ready, and you can cook for yourself. For this ground meat (pork, beef or mixture of both) salt and pepper to taste, add a little boiled rice (about a quarter of the volume of the stuffing), thoroughly knead and make small balls about 2 cm in diameter. You can do without the rice to make meatballs with only minced meat. These meatballs can be frozen and stored in the freezer.
Mushrooms pre-thawed, fry in butter until tender.
Be sure to salt. You can fry with onions, but I didn't add the onion.
Peel the potatoes, grate on a grater for carrots "in Korean". On the same grater to grate the carrots.
Pepper and parsley finely chop. Garlic crushed by garlic crusher. Mix in a blender the potatoes, carrots, pepper, parsley, garlic, add the flour, baking powder.
To drive two eggs.
Add salt and knead the dough.
To make the sauce. Grate on a fine grater cheese, mix it with cream, lightly whipped chicken egg, the finely chopped cilantro.
Into molds made of silicone or simply foil spread half of the potato dough, make a deepening in the middle, put the mushrooms, then a meatball.
Close the dough on top to cover the cap of the sauce.
Muffins set on a baking sheet, bake in the oven at 180 degrees until Golden brown – about 50 minutes.
Potato muffins with meat filling is ready.
These muffins can be eaten hot, flavored sour cream, or cold for example, by cutting in half and wrapped in fresh lettuce leaves. Bon appetit!
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