Vegetarian Potato and Vegetable Muffins with Cream Cheese Dip

Zutaten

• ✓600 g waxy potatoes
• ✓200 g broccoli
• ✓1 piece red bell pepper
• ✓1 small onion
• ✓2 large eggs
• ✓80 g all-purpose flour
• ✓50 g grated cheese
• ✓100 ml milk
• ✓1 tsp baking powder
• ✓to taste salt
• ✓to taste pepper
• ✓1 pinch paprika powder (sweet)
• ✓1 pinch nutmeg (optional)
• ✓some oil for muffin tins
• ✓200 g plain cream cheese
• ✓2 tbsp milk or yogurt
• ✓1 tbsp fresh herbs (chopped)

Zubereitung

1. 1

   Prepare the potatoes, broccoli (into small florets), bell pepper (finely diced), and onion (finely diced). If using frozen broccoli, let it thaw briefly.

2. 2

   Peel the potatoes and coarsely grate them. Squeeze out well to remove excess liquid.

3. 3

   Chop the broccoli and bell pepper very finely, or grate/chop them as well. Finely dice the onion.

4. 4

   In a large bowl, mix the grated potatoes, broccoli, bell pepper, and onion.

5. 5

   Add the eggs, flour, baking powder, grated cheese, milk, salt, pepper, paprika powder, and optional nutmeg.

6. 6

   Mix everything well until a uniform batter forms. Do not overmix.

7. 7

   Grease a muffin tin (for approx. 12 muffins) well or line with paper liners.

8. 8

   Evenly fill the batter into the muffin cups (approx. 2/3 full).

9. 9

   Bake in a preheated oven at 180°C (350°F) conventional heat for approx. 25-30 minutes, until the muffins are golden brown and cooked through. Test with a wooden skewer – it should come out clean.

10. 10

    While the muffins are baking, prepare the dip by stirring the cream cheese with milk/yogurt, herbs, salt, and pepper until smooth.

11. 11

    Let the muffins cool before serving them with the dip. They also taste very good served warm.