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Ingredients :
- Potatoes: 2 medium (about 400 g), boiled and mashed
- Bacon: 6 slices, cooked and crumbled
- Cheddar Cheese: 1 cup (100 g), shredded
- All-Purpose Flour: 1 cup (125 g)
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Black Pepper: ½ teaspoon
- Eggs: 2 large
- Milk: ½ cup (120 ml)
- Butter: ¼ cup (60 g), melted
- Green Onions: 2 tablespoons, finely chopped (optional)
Instructions :
- Preheat your oven to 190°C (375°F) and grease a 12-cup muffin tin or line it with muffin liners.
- In a large bowl, combine the mashed potatoes, crumbled bacon, shredded cheese, and green onions (if using).
- In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
- In another bowl, whisk the eggs, milk, and melted butter until well blended.
- Add the dry ingredients to the potato mixture and stir until just combined.
- Slowly pour in the wet ingredients and mix gently until the batter is well incorporated. Avoid overmixing.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
