No baby yet, but here's Kat's savoury muffin recipe instead

Another favourite from the baby shower:



Preparation Time
25 minutes

Cooking Time
30 minutes

Makes
12

Ingredients
Olive oil (optional), to grease
3 bacon rashers, trimmed, chopped
3 medium (about 550g) Desiree potatoes
225g (1 1/2 cups) plain flour
3 tsp baking powder
125g (1 cup) grated cheddar
1 bunch fresh chives, chopped
1/2 bunch fresh Continental parsley, chopped
80mls (1/3 cup) olive oil
2 eggs, lightly whisked
125 mils (1/2 cup) milk
Salt & ground black pepper, to taste

Method
Preheat oven to 180°C. Brush 12 medium (125mls/ 1/2-cup) muffin pans with the olive oil to lightly grease, line them with paper cases or use Cook the bacon in a non-stick flying pan over medium heat for 5 minutes or until it starts to brown. Remove from heat.
Peel and then coarsely grate the potatoes. Squeeze out any excess liquid from the grated potatoes using your hands.
Sift together the plain flour and baking powder into a medium bowl. Add the cooked bacon, grated potatoes, 90g (3/4 cup) of the cheddar, chives and parsley and stir to combine.
Whisk together the olive oil, eggs, and milk. Add to the potato mixture, season well with salt and pepper and stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with the remaining 35g (1/4 cup) cheddar. Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
Notes
These muffins are great for brunch, added to a lunch box or picnic hamper, or served at a barbecue instead of bread. The cheddar can be replaced by 100g (1 1/4 cups) grated Parmesan.

Variations: Potato & dill muffins with smoked salmon: Leave out the bacon and replace the chives and parsley with 1 tbs chopped fresh dill. Split the cooled muffins and serve them spread with cream cheese and filled with smoked salmon. Sweet potato muffins: Replace the potato with the same quantity of orange sweet potato (kumara), leave out the bacon and add 1 1/2 tsp ground nutmeg with the flour..


Source
Good Taste - October 1997
Good Taste - October 1997, Page 96
Recipe by Anneka Manning