INGREDIENTS

  • 1 cup mashed cooked potatoes , at room temperature (2 medium)
  • 2 eggs
  • 60 g butter , melted
  • 1 1/2 cups buttermilk (or use soured milk)
  • 3 green onions , finely chopped
  • 2 tablespoons chopped dill
  • 2 cups self-raising flour

DIRECTIONS

  1. Preheat oven to 180°C/160°C fan forced.
  2. Lightly grease a 6-hole Texas muffin tray.
  3. Place potato, eggs and butter in a mixing bowl.Gradually add milk and mix, using a fork to break up lumps, until combined.Season with salt and black pepper.Stir in onion and dill.Stir in flour until just moistened (do not overmix).Spoon into prepared tray, filling almost full.
  4. Bake for 30-35 minutes or until muffins are cooked when tested with a skewer.
  5. Serve warm.