Potato and pumpkin muffins

Name: potato and pumpkin muffins
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot shredded; 1 teaspoon curry powder; 150 gram crumbly potato peeled, in mini cubes; 150 gram pumpkin peeled, in mini cubes; 150 gram flour; 1 teaspoon baking powder; 200 milliliters milk; 1 egg; 50 gram butter molten; liquid baking product

Also try these delicious potato and pumpkin muffins

Ingredients

Directions

Heat the oil and fry the shallot with the curry for about 5 minutes at low setting.
Add the potato and pumpkin cubes and stir-fry for another 2 minutes.
Add as much water with a pinch of salt that the cubes just underneath and cook until cooked for about 5 minutes.
Drain the cubes and puree them. Season well with salt and pepper.
Sift the flour and baking powder above it and stir well.
Beat the milk with the egg and the butter and pour this into the potato mixture. Stir well, but do not make the batter too smooth.
Preheat the oven to 175 ° C.
Grease 8 to 12 muffin cups and divide the batter. Bake the muffins in the middle of the oven in about 20 minutes until tender and brown.