Description
A potato and “Just Egg” muffin perfect for a quick lunch or snack.
Ingredients
Scale
- 5 medium Russet potatoes
- 1 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. baking powder
- 1 bottle of Just Egg (egg replacer)
Instructions
- Preheat oven to 350 F.
- Wash, peel and chop the potatoes into 4 quarters. Place in pot filled with water. Cover and cook on high heat for 20-25 minutes until potatoes are cooked and tender.
- Once the potatoes are cooked, drain the pot, rinse the potatoes under cold water and let the potatoes cool down for 10 minutes.
- Mash the cooled down potato with a potato masher in a large bowl.
- Add turmeric, salt, pepper, garlic powder, and baking powder to the potatoes. Mix the ingredients until well blended.
- Shake the bottle of Just Egg well and add to the mixture. Mix together ingredients until well blended.
- Grease a muffin pan very well. Fill each cup. Bake for 35 minutes or until a knife comes out clean. Set to broil for 2-3 minutes.
- Let cool for at least 15 minutes before removing the muffins from the pan.*
- Noosh-e-Jan (Enjoy)!
Notes
*Make sure to grease the pan well, and let the muffins cool at least 15 minutes or it will be hard to remove the muffins.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Snack
- Cuisine: Iranian/Persian
Keywords: Vegan, Plant-Based, Persian, Iranian, Snack, Egg-free, Muffin, Lunch, Kookoo Sibzamini