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Muffin potatoes and tomatoes

ingredients

servings

5

Extra virgin olive oil

to taste

Iodized salt

to taste

Oregano

to taste

Cherry tomatoes

11 unit

Dried tomatoes, in oil

3 unit

Basil

15 leafs

Potatoes

3 unit

Chickpea flour

400 grams

starters from Italy

Muffin potatoes and tomatoes

Muffin potatoes and tomatoes

vegan high in fiber high in iron high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin potatoes and tomatoes

Soft and tasty muffins

Muffin potatoes and tomatoes step 1

step 1

After playing the potatoes, cut them into dice and bake them in boiling and salty water. Once cooked, let them cool, add chickpea flour, put it all in a mixer and blend at maximum power.

Muffin potatoes and tomatoes step 2

step 2

. Once a homogeneous compound is obtained add the basil leaves, tomatoes, dried tomatoes, oregano and oil.

Muffin potatoes and tomatoes step 3

step 3

Begin to blend at maximum speed until the dough is homogeneous. Now fill the muffin pins and add a quarter of vesuvian as the final decoration.

Muffin potatoes and tomatoes step 4

step 4

Bake in oven at 180 degrees for about 25/30 minutes

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