1. Prepare the Potatoes

Peel and grate the potatoes using a coarse grater.
Squeeze out excess moisture using a clean kitchen towel or your hands.
2. Mix the Ingredients

In a large mixing bowl, combine the grated potatoes, cornstarch, onion, bell pepper, tomato, egg, shredded cheese, and diced ham.
Season with salt and pepper to taste. Mix everything well until evenly combined.
3. Prepare the Muffin Tin

Preheat the oven to 200°C (400°F).
Grease a muffin tin with sunflower oil to prevent sticking.
4. Assemble the Muffins

Spoon the potato mixture into the muffin tin, filling each cavity about ¾ full.
Press the mixture gently to compact it.
5. Bake

Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the muffins are golden brown and crispy on the edges.
6. Garnish and Serve

Once baked, remove the muffins from the oven and let them cool slightly.
Garnish with chopped spring onions before serving.
Serving Suggestions

Pair with a fresh green salad for a complete meal.
Serve with a dollop of sour cream or yogurt on the side.
Enjoy as a side dish with roasted chicken or grilled fish.
Pack them for lunch or a picnic.
Serve with a spicy dipping sauce for extra flavor.
Cooking Tips

Use a mix of cheeses for a richer flavor.
Add herbs like parsley or dill for extra freshness.
If the mixture seems too wet, add an additional tablespoon of cornstarch.
To make them vegetarian, skip the ham and add more vegetables like zucchini or spinach.
Ensure the potatoes are well-drained to prevent soggy muffins.
Nutritional Benefits

Potatoes: Rich in potassium and vitamin C.
Cheese: Provides calcium and protein.
Vegetables: Add vitamins, fiber, and antioxidants.
Egg: A great source of protein and healthy fats.
Dietary Information

Vegetarian Option: Omit ham for a vegetarian version.
Gluten-Free: Uses cornstarch, making it suitable for gluten-free diets.
Nutritional Facts (Per Muffin, Makes 12)

Calories: 110
Protein: 5 g
Fat: 6 g
Carbohydrates: 10 g
Fiber: 1 g
Sugar: 1 g
Storage

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip-top bag for up to 1 month. Thaw and reheat before serving.
Reheating: Warm in the oven at 180°C (350°F) for 10 minutes or in the microwave for 1–2 minutes.
Why You’ll Love This Recipe

Quick and Easy: A simple dinner option that comes together fast.
Customizable: Swap in your favorite veggies, cheeses, or proteins.
Kid-Friendly: Fun muffin shape makes it appealing to kids.
Nutritious: Packed with vegetables, protein, and calcium.
Versatile: Great as a snack, side, or main dish.
Conclusion
These Cheesy Potato Muffins are a delightful combination of crispy edges, creamy cheese, and hearty ham. They’re versatile, satisfying, and perfect for any occasion, from family dinners to potlucks. Try them today for a simple yet delicious meal!

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes work well and add a natural sweetness.
What cheese is best for this recipe? Cheddar, mozzarella, or gouda are great options.
Can I make this recipe vegan? Substitute the egg with a flaxseed egg, omit the ham, and use vegan cheese.
How do I prevent the muffins from sticking? Ensure the muffin tin is well-greased or use silicone muffin liners.
Can I add other proteins? Yes, cooked bacon, shredded chicken, or tofu work well.
What other vegetables can I use? Try zucchini, spinach, or grated carrots.
Can I make these muffins ahead of time? Yes, prepare and bake them in advance, then reheat before serving.
Can I fry these instead of baking? Yes, shape them into patties and pan-fry until golden.
What can I serve these muffins with? Pair with a salad, soup, or dipping sauce like tzatziki.
How do I make them extra crispy? Bake a few extra minutes or broil for 2–3 minutes at the end