I love these buns! They are the easiest of things to make and very versatile. Enjoy them served warm with a bowl of soup or even as a simple apératif with your favourite tipple. And in case you need to know, they can be made gluten free too!
- Food processor
- 2 x 12 hole, mini muffin tin or 1 x 12 hole, deep muffin tin
- 200 g baked potato flesh roughly chopped (you will need a potato approx 300g raw weight)
- 150 g sunflower oil
- 100 g egg lightly whisked
- 170 g plain flour or can substitute gluten free flour
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- cayenne pepper or paprika for dusting
- Preheat the oven to 180C.
- Grease the muffin moulds well, or use paper liners, and set aside.
- Sieve the flour, salt, baking powder and bicarbonate of soda three times to ensure they are evenly mixed together.
- Put the potato into a food processor and whiz briefly until broken into small pieces.
- Add the flour mixture and whiz briefly again until combined. Scrape down the sides of the bowl if necessary and whiz once more.
- Add the egg and oil and whiz until fully combined.
- Fill the muffin moulds either spooning it in or with a piping bag. If using a piping bag, pour the mixture into the bag and pipe the mixture evenly into the muffin moulds.
- Wet your finger and gently flatten down any peaks on the tops of the buns.
- Sprinkle a light dusting of cayenne pepper or paprika on the tops.
- Bake for 15 minutes, for the mini sized muffins. If larger buns, 16-20 minutes or until risen and golden.
- Remove from the oven and allow to cool for 5 minutes before demoulding them onto a cooling rack.
- They are best served warm.
- The buns freeze very well.
- You can also replace the potato for cooked parsnip in equal quantity. I steam my parsnips until they are soft and then use as per the recipe.
- If you don’t have a food processor, you can use a stand mixer or mix by hand but I would recommend you grate or mash the potato so it is in small pieces.