Potato and Cheese Muffins

Potato and Cheese Muffins

These are mild and moist muffins.

Ingredients: 6 - 7 cm muffins

150 g (Net weight 1 large)
Cream cheese
50 g
20 g
Granulated sugar
50 g
Cake flour
Baking powder
1/2 teaspoon
Skimmed milk
1 tablespoon
Vanilla oil
as needed
(Topping ingredients)
20 g
Granulated sugar
1 teaspoon


1. Peel the potato skin and dice to 4-5 mm. Soak in water for 5 minutes. Drain well, and sprinkle granulated sugar.
2. Peel the other potato and microwave (500-600W) for 3 minutes, then mash well.
3. Bring the cream cheese and butter to room temperature naturally, or microwave for 20 seconds to soften. Preheat the oven to 180℃.
4. Knead the cream cheese and butter together, add the granulated sugar and mix until it becomes light and fluffy.
5. Add the beaten egg, vanilla extract, step 2 potato, and skimmed milk in that order, mixing well with each addition.
6. Combine and sift in the cake flour and baking powder, and mix with a rubber spatula until it becomes smooth.
7. Pour the batter into your mold and top each muffin with the step 1 potato. Bake for 25 minutes at 180℃.
8. When they're done, cool, then remove from the molds.
9. Transfer to serving plates. Wrap and keep in the fridge if you are not eating immediately.

Story Behind this Recipe

I want to make many kinds of mild desserts using potatoes from Hokkaido.