Gorgonzola – Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 600 g potato (s), cooked
- 3 egg (s)
- 50 ml milk
- 50 g parmesan, rated
- 250 g Goronzola
- butter
- Breadcrumbs
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Press the boiled potatoes to make a fine puree.
- Whisk the eggs with the milk and add to the potatoes together with the parmesan. Cut the Gorgonzola into small cubes and fold into the potato mixture. Season everything with salt and pepper.
- Brush a 12-cup muffin tin with butter and sprinkle thinly with breadcrumbs.
- Add the potato mixture. (The muffins only rise minimally, so that the molds can be made completely full).
- The muffins are now baked at 190 ° C (top and bottom heat) on the middle rack for about 40 minutes until they are golden brown. Allow the muffins to cool a little before removing them from the mold.
- A fresh salad goes well with it, for example.
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