How to Follow
The Vegetables Must Be Prepared:
The oven should be preheated at 180 degrees Celsius (350 degrees Fahrenheit).
Put the grated potato, 5 grams (0.2 oz) of salt, 20 milliliters (0.7 fl oz) of oil, and 50 grams (1.8 oz) of corn starch in a big mixing bowl. Thoroughly combine.
Mix in the red onion, carrots, red bell pepper, black pepper, minced garlic, sliced cherry tomatoes, green onion, diced ham, and finely chopped red onion. Blend into a smooth mixture.
Get the Muffin Batter Nested:
Combine the mashed vegetables with the beaten egg and half of the grated cheese in the same bowl.
Combine all ingredients and stir until well combined.
Put the Muffins Together:
To make muffins, grease or line a muffin pan.
Fill about three quarters of the muffin cups with the ham and veggie mixture using a spoon.
On top of every muffin, sprinkle the rest of the shredded cheese.
To bake, Preheat oven to 400 degrees Fahrenheit. Bake muffins in muffin pan for 20 minutes, or until toothpick comes out clean when inserted in the middle. Muffins should be golden brown.
Before serving, let the muffins cool slightly in the pan. Either warm or room temperature will do.
Suggested Servings
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We love making batches of this and handing these out as gifts. Pure deliciousness in a jar
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