gluten free potato & cheese muffins

Potato Muffins


  • 5 Potatoes, large peeled part boiled and crushed
  • 2 onions, finely chopped
  • 1 Cup cheddar cheese, grated
  • 2 Free range eggs, beaten
  • 1/4 Cup Cream , single
  • 1 Courgette , grated
  • 2 Large Spoons of Pesto
  • Large pinch of each dried rosemary, salt and pepper
  1.  Mix together potatoes, grated courgette, onions,grated cheese, eggs, pesto,rosemary, salt and pepper.
  2.  Portion into each opening of a muffin tin (lightly spray muffin tin with non-stick cooking spray)or alternatively use paper cases.
  3. Bake for 30 to 35 minutes at 180 degrees C.
  4. Allow to cool in muffin tin for 10 minutes before removing to allow muffins to rest.

Gluten Free Potato Cheese Muffins

Shipping and payment

Order by 1pm for same day dispatch on UK orders. For EU, US and rest of world shipping details are here. All major payment types accepted, with a no quibble refund policy.