Best 3 St Patricks Day Muffins Savoury Potato Muffins Recipes
In celebration of St. Patrick's Day, indulge in a delightful culinary journey with our tantalizing collection of savory potato muffins. These delectable treats are bursting with Irish charm and packed with the comforting flavors of potato, herbs, and cheese. Our recipes cater to a range of dietary preferences, including gluten-free and vegetarian options, ensuring everyone can partake in the festivities.
From the classic St. Patrick's Day Muffins, showcasing a perfect harmony of potato, onion, and bacon, to the hearty and flavorful Potato and Leek Muffins, boasting a savory filling wrapped in flaky pastry, each recipe promises a unique taste experience. For those seeking a vegetarian delight, the Potato and Goat Cheese Muffins offer a delightful combination of creamy goat cheese and tender potato, while the Gluten-Free Potato Muffins provide a delicious alternative for those with gluten sensitivities.
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
IRISH CHEDDAR, BACON AND POTATO MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
- Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
- Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
ROSEMARY SWEET POTATO MUFFINS RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, medium white onion, garlic, fresh rosemary, kosher salt, black pepper, nonstick cooking spray, whole wheat flour, baking powder, baking soda, sugar, large eggs, buttermilk, unsalted butter
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the cooled sweet potato mixture to the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams
Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
Tips:
- Use a variety of vegetables to add flavor and texture to your muffins. Some good options include carrots, celery, onions, and bell peppers.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the batter. Overmixing can make the muffins tough.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Serve the muffins warm or at room temperature.
Conclusion:
St. Patrick's Day muffins are a delicious and festive way to celebrate the holiday. They are easy to make and can be customized to your liking. With so many different variations available, you are sure to find a recipe that you and your family will enjoy. So put on your green and get baking!
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