Enjoy these rustic potato muffins, a comforting blend of crispy potatoes filled with olives, sun-dried tomatoes, mushrooms, and vegan cheese. Perfect for any meal, these savory muffins deliver a delightful texture and rich flavors in every bite. Simple, homemade, and utterly delicious!
INGREDIENTS
12 medium potatoes (the potatoes should just fit in the muffin well)
20ml Olive oil
Salt & Pepper
150g sun dried tomatoes, chopped
200g grated vegan cheese, grated
150g chopped olives, chopped
200g cooked mushrooms, chopped
5g vegan butter
Preparation:
1. Wash the potatoes and boil them in water for 20 minutes. Allow to cool slightly then season with 5ml olive oil, salt and pepper.
2. Grease a muffin tin with vegan butter. Place the seasoned potatoes in the muffin wells. Use a glass to press the potato into the muffin tin until a well & an edge are formed.
3. Fill the cavity with the olives, sundried tomatoes, mushrooms & cheese.
4. Bake in a preheated oven at 170 degrees for 30-35 minutes.
5.Remove and serve with salad
Notes:
Mushrooms
– wash, dry & chop into small pieces
– fry with coconut oil in pan
– add coconut cream & salt & pepper
– cook for 10 minutes
– remove and cool
Sundried tomatoes
– Chop & soak in 15ml olive oil
Olives
– de-pip & chop into quarters
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