Serving: These muffins are versatile! Enjoy them with a dollop of sour cream, alongside scrambled eggs, or as a savory side dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave for a quick snack.
Variants:
Cheesy Upgrade: Add shredded cheddar or mozzarella for a gooey texture.
Spicy Option: Mix in chopped jalapeños or a pinch of red chili flakes for a hint of heat.
Herb Infusion: Freshly chopped parsley, dill, or chives add a burst of freshness.
Vegan-Friendly: Substitute eggs with flax eggs and yogurt with a plant-based alternative.
FAQ:
Q: Can I use sweet onions for a milder flavor?
A: Yes! Sweet onions like Vidalia add a subtle sweetness to the muffins.
Q: Can I skip the cheese?
A: Absolutely. These muffins are delicious even without cheese, letting the potato and onion flavors shine.
Q: Do I need to squeeze the moisture from the potatoes?
A: Yes! This step is key to achieving muffins with the right texture and consistency.
Q: Can I freeze these muffins?
A: Definitely! Let them cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the oven for best results.
Enjoy your delicious potato and onion muffins, perfect for any weekend treat!
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