Vegetable-Cheese Muffin 3

Preheat the oven to 160°C (fan).

Grease a muffin tin thoroughly with butter (no paper liners).

Peel and coarsely grate the potato, coarsely grate the Edam cheese and put both into a large bowl.

Add the flour, baking powder, baking soda, curry, salt and pepper to the cheese-potato mix and combine well.

In a second bowl beat the egg, milk and softened butter until frothy.

Add the flour mixture to the egg-milk-butter mixture and fold in briefly until just combined.

Fill the batter evenly into the greased wells.

Bake in the preheated oven for about 20–25 minutes until the muffins are golden yellow.

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