Mitolo Family Farms Mashing Potatoes Veggie Muffins
-
45 -
12 -
Easy
Recipe credit to Mandy Maiorano
Ingredients
Method
STEP 1
Preheat oven to 180°C and line a 12-hole muffin tin with muffin cases.
STEP 2
Place the unpeeled potatoes in a pot of cold, salted water. Bring to a boil, then simmer for 15-20 minutes until tender. Drain, allow to cool slightly, and mash until smooth but still slightly textured.
STEP 3
Finely chop the broccoli and spinach.
STEP 4
In a large bowl, whisk together eggs, milk, olive oil and mashed potato until smooth.
STEP 5
Add the flour, baking powder, salt, pepper and grated cheese. Stir until just combined.
STEP 6
Fold in the chopped broccoli and spinach. The batter should be thick but spoonable.
STEP 7
Spoon the batter into the prepared muffin cases, filling each about ¾ full. Sprinkle crumbled feta on top.
STEP 8
Bake for 20-25 minutes, or until golden and a skewer inserted comes out clean. Allow muffins to cool slightly in the tin before removing. Serve warm, at room temperature, or pack for lunchboxes.
Serving size: 1 muffin
| Average Quantity | Per Serving | %RDI* | Per 100 g |
| Energy | 188 kcal (788 kJ) | 9% | 198 kcal (830 kJ) |
| Protein | 7.7 g | 15% | 8.1 g |
| Total Fat | 8.2 g | 12% | 8.6 g |
| – Saturated Fat | 3.45 g | 17% | 3.63 g |
| – Monounsaturated Fat | 3.9 g | – | 4.1 g |
| – Polyunsaturated Fat | 0.9 g | – | 0.95 g |
| Carbohydrates | 20.3 g | 7% | 21.4 g |
| – Sugars | 2.6 g | 3% | 2.7 g |
| Dietary Fibre | 1.89 g | 6% | 1.99 g |
| Sodium | 187 mg | 9% | 197 mg |
*RDI = Recommended Daily Intake for an average adult (based on 8,700 kJ / 2,080 kcal diet, FSANZ).
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25 min 
4-6 
Easy