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Potato Muffins
Potato Muffins is a modern Irish recipe for a classic muffin made with floury potatoes and raisins folded into the batter that yields a surprisingly moist and tasty cupcake. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato Muffins.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesIrish Recipes
Here is an unusual muffin variant which I saw on a recent visit to Ireland. They are quite tasty and make an excellent accompaniment to coffee. I also find that they go well with spicy soups. Brilliant if you want something a little different for St Patrick's day. The combination of baking powder and beaten egg whites gives these cupcakes a surprisingly light and airy texture.
Ingredients:
175g (6 oz) floury (mealy) potatoes, diced
75g (2/3 cup) self-raising flour
2 tbsp soft light brown sugar
1 tsp baking powder
125g (4 1/2 oz) raisins
4 eggs, separated
Method:
Bring a pan of water to a boil, add the potato dice and boil for about 10 minutes, or until thoroughly cooked. Drain well, turn into a bowl mixing and mash with a fork until smooth.
Add the flour, sugar, baking powder, raisins and egg yolks to the potatoes and stir well to ensure that all the ingredients are thoroughly mixed.
Turn the egg whites into a clean and dry bowl and whisk well until the whites stand in soft peaks. Now, using a metal spoon gently fold the beaten egg whites into the potato mixture. Use and up and down folding mixture until the egg whites are thoroughly folded in.
Grease and flour the cups of a 12-well muffin tin and divide the batter between them. Transfer to an oven pre-heated to 200°C (400°F, Gas Mark 3) and bake for between 7 and 10 minutes, or until well risen and springy to the touch.
Turn the muffins out of the tins onto a wire rack. Serve warm.
Anything that can be cooked and mashed can be substituted for the potatoes in this recipe and I've made variants with sweet potatoes, yams, cassava, plantains, pumpkins, squashes and under-ripe bananas with equal success.
