Ingredients
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2 medium potatoes (peeled and cut into 1/2 inch cubes)
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2 3/4 cups all-purpose flour
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1 tablespoon baking powder
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1 pinch salt (be generous as they can be a bit bland otherwise)
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4 tablespoons vegetable oil
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1 1/4 cups buttermilk
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3 tablespoons fresh chives (or spring onions chopped)
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3 tablespoons fresh parsley (chopped)
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1/2 cup yellow cheese (grated)
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1 egg (lightly beaten)
Instructions
- Pre-heat the oven to 350F (175C).
- Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them).
- In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
- Drain and rinse under cold water and set aside.
- In a medium bowl, combine the flour, salt and baking powder.
- In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley.
- Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta.
- Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds or even some flax seeds.
- Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.
- Serve with a glass of Guinness!.