Savory Potato and Vegetable Muffins with Creamy Dip

Ingredients

For the potato muffins:

• 3 medium potatoes (approximately 500g/1.1 lbs), grated
• 2 large eggs
• 2 tablespoons vegetable oil, plus extra for greasing
• 1 medium onion, finely chopped
• 2 medium tomatoes, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 100g (3.5 oz) cheese, grated (plus extra for topping)
• 150g (5.3 oz) ricotta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter, melted
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

For the garlic-herb dip:

• 3 tablespoons sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Prepare the vegetables: Preheat your oven to 190°C (374°F). Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out excess moisture. Finely chop the onion, dice the tomatoes and red bell pepper, and mince the garlic.
2. Sauté the vegetables: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. Add the diced red bell pepper and cook for 2 minutes until slightly softened.
3. Mix the base ingredients: In a large bowl, combine the grated potatoes, sautéed vegetable mixture, and diced tomatoes. Add the eggs, salt, black pepper, and paprika. Mix well to combine.
4. Add the cheeses: Let the mixture cool slightly, then add the grated cheese, ricotta, and chopped parsley. Mix thoroughly until all ingredients are well incorporated.
5. Prepare the muffin tin: Grease a 6-cup muffin tin generously with vegetable oil or butter. Alternatively, line with parchment paper cups for easier removal.
6. Fill the muffin cups: Spoon the potato mixture evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle additional grated cheese on top of each muffin.
7. Brush with butter: Lightly brush the tops with melted butter for extra flavor and browning.
8. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until the muffins are golden brown on top and set in the middle.
9. Prepare the dip: While the muffins are baking, combine the sour cream, mayonnaise, chopped dill, minced garlic, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
10. Cool slightly: Allow the muffins to cool in the tin for 5-10 minutes before carefully removing them.
11. Serve: Arrange the potato muffins on a serving plate with the garlic-herb dip in the center.

Nutritional Information & Timing

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 muffins

Per Muffin (approximate):

• Calories: 275
• Protein: 10g
• Carbohydrates: 23g
• Fat: 16g
• Fiber: 3g
• Sodium: 450mg