Who says you need meat for a satisfying meal? These fluffy, cheesy potato muffins are so delicious, they might just become your new favorite dish! Made with simple, affordable ingredients, they’re packed with flavor and perfect for breakfast, snacks, or even a light dinner. Your family will beg you to make them again and again!
Ingredients
For the Potato Muffins:
- 2 large potatoes, peeled and grated
- 2 eggs
- 1 small onion, finely chopped
- 1 carrot, grated
- 100g mushrooms, chopped (optional)
- 2 cloves garlic, minced
- 150g ricotta cheese
- 100g shredded cheese (cheddar or any melting cheese)
- 100g Mozzarella cheese, shredded
- 3 tbsp cornstarch
- 1 tbsp butter (for greasing)
- 1 tbsp vegetable oil (for sautéing)
- Salt, black pepper, and sweet pepper to taste
For the Creamy Garlic-Dill Sauce:
- 3 tbsp Greek yogurt (or sour cream)
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 small pickle cucumber, finely diced (optional)
- Salt to taste
Instructions
Making the Potato Muffins:
- Prep the Potatoes: Grate the potatoes, then squeeze out excess moisture using a clean kitchen towel.
- Sauté the Veggies: Heat oil in a pan and sauté the onion, carrot, and mushrooms (if using) until soft. Add garlic and cook for another minute.
- Mix the Batter: In a bowl, combine the grated potatoes, eggs, ricotta, shredded cheeses, cornstarch, sautéed veggies, and seasonings. Mix well.
- Bake to Perfection: Grease a muffin tin with butter and fill each cup with the mixture. Bake at 180°C (350°F) for 25-30 minutes until golden and set.
