Norwegian Potato Muffins

By
LFHW
20 - 30 mins
Beginner
Servings
16

As in the UK, a lot of potatoes are thrown away in Norway too. Potato is a versatile ingredient that can be the base of many delicious dishes and pastries. What about making muffins with today's leftovers? Here is a sweet version.

Don't worry too much about the optional ingredients, we made a batch without the syrup and stabalizer and they were delicious!

Ingredients
For the muffins
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150g butter at room temperature
150g sugar
2 tsp vanilla sugar or vanilla essence
4 eggs
3 tbsp light syrup (optional)
100g ground almonds
250g wheat flour
3 tsp baking powder
200g peeled, boiled potatoes
2 tsps sponge cake stabilizer (optional)
200 ml milk
.
For the topping
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250g cream cheese
1 tsp vanilla essence
50 g butter at room temperature
600g icing sugar
Instructions
Preheat the oven to 200°C.
Mash the boiled potatoes together with half of the milk.
Cream sugar, vanilla sugar and butter and add one egg at a time, stir well.
Add the syrup, then the dry ingredients and the rest of the milk before adding the mashed potatoes.
Fill the muffin cases half full and bake them for about 15 minutes.
For the topping
Mix the cream cheese, butter and vanilla essence.
Add the icing sugar little by little until the texture feels right and put on top of the cooled muffins.