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🍰 Savory Potato Muffins

350 kcal · 55 min · 4 servings

Ingredients

• 1 packet HENGLEIN potato pancake batter (750 g)
• 1 small onion(s), red
• 50 g butter
• 1 bell pepper(s), red
• 1 clove(s) of garlic
• 2 egg(s)
• 100 g gratin cheese
• 1 large vine tomato(s)
• salt and pepper
• scallion(s) (approx. 1 - 2)
• 1 tsp herbs of Provence
• some breadcrumbs
• some olive oil

Instructions

1. 1. Peel the onion and cut it into very small cubes. Wash the bell pepper and the tomato thoroughly. Remove the seeds from the bell pepper and cut it into small pieces together with the tomato. Peel the garlic and chop it finely.
2. 2. Melt the butter in a pan and lightly sweat the onion cubes in it. Add the bell pepper and tomato pieces and fry them briefly together. Add the chopped garlic and season everything with herbs de Provence as well as salt and pepper.
3. 3. Wash the spring onions and cut them into thin rings. Add them to the pan along with the potato puff batter and the gratin cheese. Beat the eggs over everything and gently fold it all together. Fry the mixture for another 3 minutes.
4. 4. Brush the muffin tin lightly with olive oil and add some breadcrumbs to each cavity. Fill the potato mixture into the molds and bake them in the preheated oven at 180 degrees Celsius top and bottom heat for about 35 minutes.
5. 5. This amount is enough for 24 potato muffins.

Nutrition per serving

• kcal: 350
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 29 g