Potato Muffin

Preheat the oven to 160°C (fan) and grease the muffin tin well (no paper liners).

Finely grate the raw potatoes and finely dice the onion.

Thoroughly combine the potatoes and onion in a bowl with the flour, baking powder and salt.

In a second bowl, whisk the egg, buttermilk and oil until frothy.

Add the flour–potato mixture to the buttermilk mixture and fold in briefly, just until a batter forms.

Spoon the batter into the prepared wells and bake for 20–25 minutes; then let rest for 5 minutes, remove from the tin and serve warm.