Parmesan and Potato Muffins for Shavuot

Potato and Parmesan Muffins

Potato and Parmesan Muffins

Ahead of Shavuot, I tried out a recipe for potato muffins that my husband found in a local newspaper. Every now and again he shoves a recipe cutting at me to try out (he has a good eye…). So with nothing on the menu for dinner last night, I decided to give these a go. As with all new recipes I try out, I am very critical and look to see how to improve on them. But as my family was devouring them rapidly, I realized that this recipe works very well as is and as hard as I tried, I couldn’t find too much to change (I have upped with original cheese quantity…)

I love the combination of fresh herbs that give these muffins a really aromatic flavor. You can add the herbs you like and you can increase the quantities as well. I tried to maintain a balance so the kids wouldn’t turn up their noses. If you want to add a little decadence to this recipe, grate extra cheese and sprinkle it over the muffins as soon as they come out of the oven.

Serve these warm out of the oven for best results.

Here’s a PS…one day later, I had these cold, and as delicious as they are warm, I think they’re even better cold! Serve them as a substitute for rolls at a dairy meal, just don’t eat them all before they make it to your table.



2 medium sized potatoes peeled and cut into small cubes (1cm)

1 large onion finely diced

3-4 cloves of garlic crushed

1-2 tablespoons olive oil

About 1 tablespoon each of fresh chopped parsley and rosemary (you can increase these quantities to taste)

3 large eggs beaten

200 g (7 oz) sour cream (one container)

100 g (3½ oz) softened butter

150 g (about 1½ cups) grated Parmesan cheese

1¾ cups self raising flour

1 teaspoon salt

How to do it

1.  In a pot of salted water, boil the cubed potatoes until just soft, drain and allow to cool down.

2. Saute the onions in the olive oil until just golden brown. Add the garlic and saute for about a minute. Remove from the heat.

3. Pre-heat the oven to 180°C (350°F)

4. In a medium size down, combine the potatoes, onions, garlic and the rest of the ingredients.

5. Fill your muffin cups to ¾ full. They will not even out in the oven, so you can smooth them out if you are concerned about appearances.

6. Bake for 15-20 minutes or until the muffins start getting golden brown on top.

Optional: Grate extra cheese and sprinkle it over the muffins as soon as they come out of the oven.

Serve warm. Makes about 18-20 muffins.


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