clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Persian KooKoo Sibzamini (Potato Frittata)

KooKoo Sibzamini Muffins (Persian “Egg” and Potato Muffins)

  • Author: Plant-Based Persian
  • Total Time: 1 hour 10 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan


A potato and “Just Egg” muffin perfect for a quick lunch or snack. 


  • 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)


  1. Preheat oven to 350 F.
  2. 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.
  3. Once the potatoes are cooked, drain the pot, rinse the potatoes under cold water and let the potatoes cool down for 10 minutes.
  4. Mash the cooled down potato with a potato masher in a large bowl.
  5. Add turmeric, salt, pepper, garlic powder, and baking powder to the potatoes. Mix the ingredients until well blended.
  6. Shake the bottle of Just Egg well and add to the mixture. Mix together ingredients until well blended.
  7. 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.
  8. Let cool for at least 15 minutes before removing the muffins from the pan.*
  9. Noosh-e-Jan (Enjoy)!


*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