Potato & Cheese Muffins, GF & FODMAP

By MaryEllen

Ingredients

• 250 gms/8.8ozs cooked mashed potato
• 1 cup water
• 1 cup oil
• 2 eggs
• 1.3 cups white rice flour
• ⅓ cup tapioca flour
• ⅓ cup potato starch
• 2 tsp baking powder
• pinch of salt
• 1 tsp paprika
• ¼ tsp black pepper
• 1 tbsp parsley
• 1 cup cheese

Details

Adapted from strandsofmylife.com

Preparation

Step 1

Method Heat oven to 180°C/350°F
Place the potato, water, eggs and oil in a food processor and blend well.
Sift the dry ingredients together. Add the wet ingredients to the dry.
Stir in the grated cheese and parsley and mix well.
Place cupcake papers into a 12 capacity muffin tin.
Lightly spray them with oil. Spoon the mixture into the cupcake papers.
Place in the oven for about 20 minutes until a skewer comes out clean.
Remove from the oven and cool them down on a cooling rack. Eat fresh or freeze for another day.