Bacon Potato Muffins 培根马铃薯玛芬

Bacon Potato Muffins

      Ingredients: muffin pan line with 11 cupcake cases
      500g potato, skinned and chop half 
      1 onion, chopped
      100g bacon, cut to small pieces
      3 tbsp plain flour
      1 tbsp garlic, chop finely
      100g mozzarella shredded cheese
      4 eggs, lightly beaten
      1/2 tsp salt
      pepper to taste
      extra mozzarella shredded cheese for topping

      Method:

• Boil the potatoes in a pot of water with little salt till soft, about 20 minutes.
• In the meantime saute chopped onion with oil until soft, dish up. Fry bacon pieces in the same pan without oil until browned, dish up onto a kitchen paper to absorb excess oil.
• In a large bowl, mash potatoes with a fork, leaving some chunks behind.
• Add onion, bacon pieces, garlic, flour and mozzarella cheese, combine well.  Add beaten egg, mix well with salt and pepper. 
• Then spoon evenly into cupcake cases or muffin cups.  Sprinkle more mozzaralla cheese and pepper on top.
• Bake at preheated oven 180 deg C for 20-30 minutes until golden brown.