Jump to recipe

Potato and cauliflower muffins

Prep Time: 20 minutes
Baking time: 30 minutes
Total Time: 50 minutes
These potato muffins are perfect as a filling main meal or as a hearty snack between meals. The combination of creamy potato base, spicy cauliflower tofu filling and melted cheese makes them irresistibly delicious! The recipe is easy to make and is ideal for meal prep or parties.
Print Recipe

Equipment

  • 1 Muffin tin for 12 muffins

Ingredients

These Ingredients make:

12 Muffins

Potato base

  • 12 medium-sized potatoes
  • 100 g Sprinkled cheese vegan

Filling

Toppings

Instructions
 

Prepare the potatoes

  1. Peel and quarter the potatoes and boil them in a large pan of salted water until they are soft (approx. 15 minutes).
  2. Then drain the water and allow the potatoes to evaporate a little.

Prepare the filling

  1. Finely chop the onions and fry in a pan with a little oil until translucent.
  2. Stir in the paprika powder, salt and agave syrup.
  3. Cut the cauliflower into small florets and add to the pan together with the grated smoked tofu.
  4. Mix everything well and fry for a further 5 minutes over a medium heat.

Shaping potato muffins

  1. Grease a muffin tray with oil or line with muffin tins.
  2. Fill each muffin tin with a cooked potato and press into the tin with a glass or spoon to create a hollow for the filling.

Fill & bake muffins

  1. First sprinkle the potato wells with a little vegan sprinkle cheese.
  2. Then add 1-2 tablespoons of the cauliflower and tofu filling to each.
  3. Top with more sprinkled cheese.
  4. Bake the muffins in a preheated fan oven at 180 °C for 30 minutes until golden brown.

Serve & enjoy

  1. Remove the muffins from the oven and leave to cool briefly.
  2. Sprinkle with freshly chopped parsley and chili flakes and serve.

Notes

These savory potato muffins are great to prepare and still taste fantastic the next day! Perfect as a meal prep or snack on the go.

Find what you're searching for.

The most recent recipes