Cheesy & Fluffy Potato Bacon Muffins

Cheesy & Fluffy Potato Bacon Muffins

Ingredients Makes 12 muffins

For the Muffin Base:

• 2 medium potatoes (about 300g), peeled and grated
• 4 slices of cooked bacon, chopped
• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cheese & Egg Mixture:

• 2 large eggs
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil or melted butter
• 1 cup (100g) shredded cheddar cheese (or your favorite cheese)
• 2 tbsp chopped fresh chives or parsley (optional, for flavor)

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
2. Prepare the Potatoes
   Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This helps the muffins stay fluffy instead of soggy.
3. Cook the Bacon
   Chop the bacon and cook it in a skillet over medium heat until crispy. Remove and let it drain on a paper towel.
4. Mix Dry Ingredients
   In a large bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Stir well to evenly distribute the leavening agents.
5. Mix Wet Ingredients
   In another bowl, whisk together the eggs, milk, and oil (or melted butter). Stir in the shredded cheese and chopped chives or parsley if using.
6. Combine Everything
   Add the grated potatoes and cooked bacon to the dry ingredients. Pour the wet mixture over it and gently fold everything together until just combined. Do not overmix; a few lumps are okay.
7. Fill Muffin Cups
   Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake
   Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Cool & Serve
   Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm as a breakfast, brunch, or snack.

Tips for Extra Fluffiness

• Make sure to squeeze out excess moisture from the potatoes.
• Use room-temperature eggs and milk for better mixing.
• Avoid overmixing the batter; this keeps muffins light.