A savoury muffin is a great way to snack, especially when the said muffin is packed full of plant-based goodness. Thanks to Jen from Fearless In The Kitchen for the recipe!
Preheat the oven to 180 degrees centigrade (fan-assisted)
Line a 12 hole muffin tin with cases.
Rinse the grated potato under cold water. Squeeze in some muslin to get rid of excess water.
Cook until the onions become translucent.
Add the pesto, parmesan, basil and nuts. Leave to cool.
Beat the eggs. Add the pea/gram flour and milk. Stir in the potato mixture once cooled.
Equally distribute this mixture amongst the muffin cases.
Bake for 15 minutes. Leave to cool a little before removing from the tray. Enjoy warm or cold.