The vegan muffins with spiced potatoes are soft and tender. Spiced with nutmeg, rosemary, and chives, they have a delicate flavor that blends well together. I thought of the savory version of vegan muffins as they are good to serve as an appetizer and are useful to offer as snacks at any time of the day. The recipe and preparation are very simple and accessible even to novice cooks. All you need is a blender or any food processor to work with the ingredients.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 Muffins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz Potatoes (boiled)
- 1.5 cups Flour
- 1/4 cup Water
- 1 tsp Fine salt
- 1 tsp Baking soda (Scant)
- to taste Nutmeg (Powdered)
- to taste Rosemary (Powdered)
- 1 tsp Vinegar
- to taste Chives
- 3.5 tbsps Extra virgin olive oil
Tools
- Baking Pan (silicone muffin tray)
Preparation
Boil the whole potatoes (2 large potatoes) about 7 oz and after letting them cool, peel them. Put them in pieces in the food processor container.
Then add the flour, nutmeg, rosemary, chives, and baking soda. Pour in the liquids: oil, water, and vinegar, and turn on the blender. Work for three/four minutes.
Arrange the muffin liners in the indicated silicone muffin tray and fill them almost entirely with the mixture. Keep in mind that baking soda is not like yeast but, when associated with vinegar, it also promotes good cooking and rising of the savory muffins.
Sprinkle more chives on the surface of each muffin and finally bake. Cook in a preheated oven at 392°F for about 30 minutes. Do the doneness test by inserting a wooden toothpick into the muffin, and if it comes out dry, it means it’s done.
Let the muffins cool a little before eating them, but it’s preferable they are warm to fully appreciate their taste and softness. The intoxicating aroma will certainly be notable.
Vegan Muffins with Spiced Potatoes
A tip for the vegan muffins with spiced potatoes is to double the doses but, personally, when I try a recipe for the first time, I limit myself and regretted it.
Despite the inexperience, I would say I was satisfied.
Finally, a recipe available for those who love vegan cuisine.
Also, come check out Pinterest by The Cook Who Recovers
