INGREDIENTS
- 200 g boiled potatoes
- 100 g boiled peas
- 200 ml milk
- 80 ml extra virgin olive oil
- 200 g flour
- 1 sachet instant yeast
- Salt to taste
- Pepper to taste
- Nutmeg to taste
PREPARATION
- Boil the potatoes until they are soft and transfer to a bowl to leave to cool. Meanwhile, cook the peas in a pan with a tablespoon of extra virgin olive oil. Mash the potatoes and add the flour, pepper, salt, 50 g of extra virgin olive oil and nutmeg.
- Mix all ingredients well to form a grainy mixture.Gradually add milk and the sachet of yeast, then also add the peas.
- Place paper cups in a muffin pan and fill each with three tablespoons of the mixture. You can also use an ice cream scoop to dose the mixture.
- Bake the muffins in the oven at 180°C for 30 minutes and serve hot or cold.