Potato Yeast Muffin

Wash the potatoes thoroughly.

Cook the potatoes in their skins for about 25 minutes, then drain.

Let the potatoes steam off briefly, peel them and press through a potato ricer.

Warm the milk to lukewarm and dissolve the fresh yeast completely in it.

Add the flour, riced potatoes, egg, sour cream, soft butter as well as curry, turmeric, paprika and salt to a bowl and mix.

Add the yeast-milk and stir everything into a thick, slightly sticky batter.

Grease the cups of a muffin tin well and fill each about two-thirds full with batter.

Let the batter rise in the tin for about 15 minutes.

In the meantime, preheat the oven: fan 160 °C (conventional 180 °C).

Bake the muffins for about 25 minutes.

Let the muffins rest for 5 minutes, remove from the tin and serve while still warm.