Potato-Cheese Muffin

Preheat the oven to 160 °C fan (convection).

Finely chop the chives and coarsely grate the Fontina.

In a bowl, mix flour, baking powder, baking soda, salt, nutmeg, pepper and paprika.

Put the egg, milk, oil, sour cream and mashed potatoes into a second bowl and whisk briefly until frothy.

Quickly fold the flour mixture into the wet ingredients until just combined into a batter.

Stir in the cheese and chives briefly.

Spoon the batter into the greased cavities (without paper liners), about 3/4 full.

Bake the muffins for 20–25 minutes until golden and a skewer comes out with only a few moist crumbs.

Let the muffins rest in the pan for 5 minutes, then carefully remove and serve while still warm.