Can I freeze Creamy Leek Mince Potato Muffins?

Yes! These muffins freeze well. Allow them to cool completely, then place them in an airtight container or a zip-top bag. They can be stored in the freezer for up to 3 months. When you're ready to enjoy them, simply thaw and reheat in the oven or microwave.

What can I substitute for ground mince in this recipe?

If you're looking for alternatives to ground mince, you can use ground turkey or chicken for a leaner option. For a vegetarian alternative, try using lentils, chopped mushrooms, or plant-based crumbles for a delicious meat-free version.

How long can I store these muffins?

Creamy Leek Mince Potato Muffins can be stored in the refrigerator for up to a week. Make sure they are in an airtight container to retain their freshness. You can also warm them slightly before serving for the best taste.

What can I add to enhance the flavor of these muffins?

Feel free to add herbs and spices such as fresh parsley, Italian seasoning, or even a bit of red pepper flakes for heat. You could also incorporate different types of cheese or additional vegetables to customize the flavor according to your preference.

Are there any dietary modifications for these muffins?

Absolutely! You can make these muffins gluten-free by using gluten-free breadcrumbs or ensuring your mashed potatoes don't have additives. For a dairy-free version, substitute the cheese with a dairy-free alternative and use plant-based milk.

Leek Mince Potato Muffins – Creamy, Easy & Flavorful!

Ingredients

Scale

2 Leeks (chopped)
1 pound Ground Mince
2 cups Mashed Potatoes
1 cup Shredded Cheese
2 Eggs
1/2 cup Milk
Salt and Pepper to taste
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Dried Thyme (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick spray or a bit of olive oil.
In a skillet, heat olive oil over medium heat. Once hot, add the chopped leeks and sauté until soft and fragrant, about 5-7 minutes.
Add the ground mince to the skillet, seasoning it with salt, pepper, garlic powder, onion powder, and dried thyme if you’re using it. Cook until the meat is browned, stirring frequently to ensure even cooking.
In a large bowl, combine the sautéed leeks and browned mince with the mashed potatoes, shredded cheese, beaten eggs, and milk. Mix well until everything is evenly incorporated.
Spoon the mixture into the greased muffin tin, filling each cup about 3/4 full so that they have room to rise.
Bake in the preheated oven for 25-30 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy them warm!

Notes

Feel free to add extra vegetables like spinach or peppers, or try different types of cheese for varied flavors.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 45mg