so, with the encouragement of sandrine, i have been experimenting with gluten free. and its actually turned out easier (and tastier) than i imagined. so here you go:
gluten free potato and sour cream muffins (adapted from this book)
2 medium sized potatoes, mashed
1 cup milk
3/4 cup of sour cream
60g melted butter
315g gf self raising flour
1/4 teasp paprika
salt and pepper
mix mashed potato, eggs, milk, sour cream and butter in bowl. add flour and spices.mix until combined.
place into greased trays (i use the paper muffin cases as otherwise my muffins always stick), and bake for 25 min at 180 degrees C.
they are great with soup - as in "who needs bread!" great.
Eat: How To Make A Smashed & Spicy Omelette
2 days ago