Cheese and potato muffins filled with ham
Enjoy a delicious culinary adventure with our recipe for cheese and potato muffins stuffed with ham! These muffins are a perfect blend of flavors and textures, ideal for a hearty breakfast, a savory appetizer, or a satisfying snack.
Before we dive into the cooking, let’s explore a bit of the history behind these muffins. The origins of muffins are ancient and spread across the globe, with many regional variations. Generally, muffins are associated with moments of conviviality, often served at parties or family gatherings. This particular recipe, combining simple yet flavorful ingredients, is sure to bring a smile to your face.
General Information:
- Preparation time: 20 minutes
- Baking time: 20 minutes
- Total time: 40 minutes
- Servings: 12 muffins
Ingredients:
- 150 g high-quality flour
- 50 g potato flakes
- 100 g grated cheese (plus extra for topping)
- 1 pinch of salt
- 1 egg
- 1 packet of dry yeast
- 200 ml milk
- 100 ml sour cream
- 1 pinch of sugar
- 3 tablespoons oil
For the filling:
- 4 slices of smoked ham
- 1 teaspoon mustard
- 1 teaspoon ketchup
- 1 tablespoon sour cream
- 1 tablespoon butter
- 1 small quarter of a red onion
- A little salt and pepper
Step by step:
1. Preparing the ingredients: Make sure you have all the ingredients ready, preferably at room temperature. This will make mixing easier and help activate the yeast.
2. Activating the yeast: Warm the milk slightly (it should not boil) and add the sour cream, yeast, and a pinch of sugar. Mix well and let the mixture rise for 5-10 minutes until it becomes frothy. This will ensure the muffins are fluffy and airy.
3. Mixing the dry ingredients: In a separate bowl, combine the flour, potato flakes, salt, and about 60 g of grated cheese. It’s important to use quality flour, as this will affect the final texture of the muffins.
4. Preparing the dough: Once the yeast has risen, add the beaten egg and oil to the yeast mixture. Mix well, then gradually add the dry ingredients. Use a wooden spoon to stir everything until you achieve a smooth dough. Let the dough rest for 15-20 minutes.
5. Preparing the filling: While the dough is rising, prepare the filling. In a blender, add the ham, mustard, ketchup, sour cream, finely chopped red onion, salt, and pepper. Blend everything until you have a smooth paste or leave some chunks for a more interesting texture.
6. Filling the muffins: Preheat the oven to 200 degrees Celsius. Grease the muffin tins with butter to prevent sticking. Fill each muffin cup halfway with dough, then add a teaspoon of the ham filling and cover with a few more tablespoons of dough. Sprinkle the remaining grated cheese on top for a delicious and crispy finish.
7. Letting them rise again: Allow the muffins to rise for another 10 minutes to puff up slightly before baking.
8. Baking: Place the muffin tins in the preheated oven and bake for 5 minutes at 200 degrees Celsius. Then, reduce the temperature to 150 degrees Celsius and continue baking for 15 minutes, or until the muffins are golden and pass the toothpick test.
9. Serving: Let the muffins cool slightly in the pan, then remove them and serve warm. These muffins are excellent on their own or paired with a fresh green salad or a spiced yogurt sauce.
Practical tips:
- You can experiment with different types of cheese, such as feta or mozzarella, to add a unique twist.
- For a vegetarian option, replace the ham with sautéed vegetables like zucchini or bell peppers.
- These muffins freeze very well. Bake them, let them cool completely, then store them in a freezer bag. To reheat, simply place them in a preheated oven for 10-15 minutes.
Frequently asked questions:
- Can I use whole wheat flour? Yes, but keep in mind that the texture will be different and the muffins may be denser.
- What can I do if I don’t have dry yeast? You can use fresh yeast, but you will need to adjust the amount (about 2.5-3 g of fresh yeast for each packet of dry yeast).
- How can I tell if the muffins are baked? Do the toothpick test: insert a toothpick into the center of a muffin; if it comes out clean, they are done.
These cheese and potato muffins stuffed with ham are not only a simple and quick recipe but also a fantastic way to bring joy to your meals. Whether you enjoy them in the morning, at lunch, or as a delicious snack, I’m sure they will win you over! Don’t hesitate to share this recipe with your loved ones and enjoy the moments spent together!
Ingredients: 150 g of the best quality flour, 50 g of potato flakes, 100 g of grated cheese, 1 teaspoon of salt, 1 egg, 1 packet of dry yeast, 200 ml of milk, 100 ml of sour cream, 1 teaspoon of sugar, 3 tablespoons of oil. Filling: 4 slices of smoked ham, 1 teaspoon of mustard, 1 teaspoon of ketchup, 1 tablespoon of sour cream, 1 tablespoon of butter, 1/4 of a very small red onion, a pinch of salt and pepper.
