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Potato and broccoli muffins

Prep Time: 20 minutes
Oven time: 30 minutes
Total Time: 50 minutes
Yay, there's a new recipe with potatoes and broccoli for you. For these delicious potato muffins, all you have to do is mash cooked potatoes and then fill them with a creamy broccoli and chickpea mixture. This recipe was an experiment and it worked so well that I made them twice afterwards. The muffins are perfect as a party snack or as a side dish to a salad. They also taste good cold and are great to take away. Have fun cooking!
Print Recipe

Equipment

  • 1 12 muffin tin
  • 1 Cooking pot
  • 1 Glass to crush
  • 1 Pan

Ingredients

These Ingredients make:

12 Muffins
  • 12 Potatoes medium sized
  • 100 g Vegan cheese spread

Filling

  • 1 Onion
  • 1 Tbsp vegan butter
  • 250 ml Vegan cream
  • 1 Tbsp Mustard
  • 3 Tbsp Maple syrup
  • 1 Pinch Salt
  • 2 Tsp Vegetable broth
  • + 1 Tsp Cornstarch dissolved in 100 ml water
  • Juice of one lime
  • 1 Head Broccoli
  • 260 g Chickpeas Cooked (tin)

Toppings

  • Fresh parsley
  • Chili flakes

Instructions
 

Cooking potatoes

  1. Peel the potatoes and cook in a large pan of salted water until done.
  2. Drain and leave to cool slightly.

Prepare the filling

  1. Peel and finely dice the onion and sauté in a pan with vegan butter until translucent.
  2. Add the vegan cream, mustard, maple syrup and a pinch of salt and heat while stirring.
  3. Stir in the dissolved vegetable stock and cornflour and simmer the sauce until it thickens slightly.
  4. Cut the broccoli into small florets and add to the sauce together with the drained chickpeas.
  5. Stir in the lime juice and simmer the filling for a further 5 minutes.

Prepare the potatoes

  1. Place the cooked potatoes in the cavities of a muffin tin.
  2. Using a glass, carefully flatten the potatoes so that they take the shape of the muffin cases.

Filling muffins

  1. First sprinkle each potato well with a little vegan sprinkle cheese.
  2. Then spread the prepared broccoli and chickpea filling on top.
  3. Finally, add another layer of vegan sprinkled cheese on top of the filling.

Baking and serving

  1. Place the muffin tin in the preheated oven and bake the muffins at 180°C fan oven for about 30 minutes until the cheese is golden brown.
  2. Remove the finished muffins from the oven and garnish with fresh parsley and chili flakes.

Nutrition

Nutrition Facts
Potato and broccoli muffins
Amount per Serving
Calories
289
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
0.1
mg
0
%
Sodium
 
183
mg
8
%
Potassium
 
975
mg
28
%
Carbohydrates
 
48
g
16
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
15
IU
0
%
Vitamin C
 
43
mg
52
%
Calcium
 
58
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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