In a large mixing bowl, combine the grated potato with 5 g (0.2 oz) of salt, 20 ml (0.7 fl oz) of oil, and 50 g (1.8 oz) of corn starch. Mix well.
Add the finely chopped red onion, grated carrots, chopped red bell pepper, minced garlic, black pepper, chopped cherry tomatoes, green onion, and diced ham. Mix until well combined.
Prepare the Muffin Batter:
In the same mixing bowl, add the beaten egg and half of the grated cheese to the vegetable mixture. Mix until all ingredients are evenly distributed.
Assemble the Muffins:
Grease a muffin tin or line it with muffin cups.
Spoon the vegetable and ham mixture into each muffin cup, filling them about three-quarters full.
Sprinkle the remaining grated cheese on top of each muffin.
Bake:
Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serve:
Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions
Serve these savory muffins as part of a breakfast spread with eggs and fruit.
Pair them with a side salad for a light lunch.
Enjoy them as a snack or packed in a lunchbox.
Cooking Tips
Evenly Grate Vegetables: Grate the potato and carrots finely to ensure they cook evenly and provide a uniform texture in the muffins.
Cheese Topping: Adding cheese on top of the muffins before baking creates a golden, crispy finish.
Nutritional Benefits
Vegetables: Packed with fiber, vitamins, and minerals from the potatoes, carrots, bell peppers, and tomatoes.
Protein: Eggs, cheese, and ham provide a good source of protein.
Low-Carb Option: Substitute corn starch with almond flour for a lower-carb version.
In a large mixing bowl, combine the grated potato with 5 g (0.2 oz) of salt, 20 ml (0.7 fl oz) of oil, and 50 g (1.8 oz) of corn starch. Mix well.
Add the finely chopped red onion, grated carrots, chopped red bell pepper, minced garlic, black pepper, chopped cherry tomatoes, green onion, and diced ham. Mix until well combined.
Prepare the Muffin Batter:
In the same mixing bowl, add the beaten egg and half of the grated cheese to the vegetable mixture. Mix until all ingredients are evenly distributed.
Assemble the Muffins:
Grease a muffin tin or line it with muffin cups.
Spoon the vegetable and ham mixture into each muffin cup, filling them about three-quarters full.
Sprinkle the remaining grated cheese on top of each muffin.
Bake:
Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serve:
Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions
Serve these savory muffins as part of a breakfast spread with eggs and fruit.
Pair them with a side salad for a light lunch.
Enjoy them as a snack or packed in a lunchbox.
Cooking Tips
Evenly Grate Vegetables: Grate the potato and carrots finely to ensure they cook evenly and provide a uniform texture in the muffins.
Cheese Topping: Adding cheese on top of the muffins before baking creates a golden, crispy finish.
Nutritional Benefits
Vegetables: Packed with fiber, vitamins, and minerals from the potatoes, carrots, bell peppers, and tomatoes.
Protein: Eggs, cheese, and ham provide a good source of protein.
Low-Carb Option: Substitute corn starch with almond flour for a lower-carb version.
