# Potato Muffins

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

Savoury potato muffins with provolone cheese and bacon, perfect for a snack or light lunch.

Servings: 6 · Cook 60 min · Baking

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Potato Muffins](https://image.fridge.menu/adaptations/g6s8wp4h/4975521e72542c15257d5838b9a6aedc62ee4de13ccb2cf5cc281f4f4c2649f8.jpg)

## Ingredients

- 280 g Potato
- 250 g Plain flour — sifted
- 150 ml Milk
- 130 g Provolone
- 60 g Bacon
- 60 g Parmesan
- 2 pcs Eggs
- 8 g Baking powder
- Nutmeg — to taste
- Salt — to taste
- Black pepper — to taste
- Vegetable oil — for frying

## Steps

1. Dice the provolone and bacon. Place in a frying pan with a little oil and fry for a few minutes.
2. Leave to cool. The bacon should be cooked through; check that the pieces reach an internal temperature of 70°C.
3. Wash and peel the potatoes, then boil them in salted water. (30 min)
4. Once the potatoes are soft, drain and mash with a potato masher.
5. In a large bowl, beat the eggs with a fork, add the mashed potato and mix thoroughly until smooth.
6. Add the diced provolone and fried bacon, and mix well.
7. Gradually pour in the milk, stirring constantly, then add the Parmesan, salt, black pepper and nutmeg.
8. Add the baking powder and sifted flour, and mix with a spoon until smooth.
9. Line a muffin tin with paper cases and fill with the batter using two teaspoons, no more than 3/4 full.
10. Preheat the oven to 180°C (conventional, no fan), place the tin with the muffins inside and bake. (20 min)
11. Once the muffins have risen well and browned on top, remove from the oven and leave to cool on a wire rack.
12. Serve the potato muffins warm, or let them cool completely before serving.

Published 2026-10-09

https://fridge.menu/en/r/potato-muffins-g6s8wp4h

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