Cheesy Bacon Potato Muffins

Ingredients  

- 2 cups mashed potatoes - 1 cup shredded cheddar cheese - ½ cup cooked bacon, crumbled - ½ cup chopped green onions - 2 large eggs - ¼ cup milk or heavy cream - ½ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper  

- 1 tablespoon melted butter  

Optional add-on: 

½ teaspoon smoked paprika for warmth and depth 

1 teaspoon Dijon mustard adds a subtle tang 

½ cup finely chopped spinach or shredded zucchini for a veggie boost  

Step-by-step instructions  

1. Preheat oven to 375°F/190°C 

Grease a 12-cup muffin tin or line with paper liners.   

2. In a large mixing bowl, combine mashed potatoes, eggs, milk, melted butter, cheese, bacon, and green onions.  

Stir in flour, baking powder, garlic powder, salt, and black pepper until mixed. Don’t overmix.  

3. Spoon the mixture into each muffin cup, filling about ¾ of the way full.  

Sprinkle extra cheese & bacon bits on top for extra flavour. 

4. Bake for 20–25 minutes, or until the muffins are golden brown and firm.  

Let cool for 5 minutes, then remove from the muffin tin.  

Storage&reheating tips  

Refrigerate: Store in an airtight container for up to 4 days.  

Freeze: Wrap muffins in foil and freeze for up to 2 months.  

Reheat: Warm in a 350°F oven for 5 minutes or microwave for 30 seconds.

If you want something cooling in this heatwave for dinner.  

This was inspired by a restaurant in Ramatuelle in the South of France!  

This is so refreshing and ridiculously easy to make. Last year I whipped the soft goat’s cheese and added little spoonfuls dotted around the soup with basil oil. This makes for a great dinner or dinner party starter dish. Can be made the day before.  

For speed, chill in the freezer. 

Serves 4
Ingredients:

4 medium courgettes, top and tailed and chopped into rough 3cm chunks)
1.5 medium white onion, thinly sliced
4 garlic cloves, thinly sliced
4 tbsp olive oil, plus extra to finish
around 800ml veg stock
Salt + pepper

Set a large saucepan to medium to high heat and add the olive oil followed by the onion.  Fry for 4 minutes until softened before adding in the garlic for 1 minute.  

Then add the chopped courgette + stir everything.  

Then add the stock cube + pour over with water, leaving at least a 2-inch/5cm gap from the top.  

Mix everything together, turning the heat up to full.  When bubbling, turn down the heat + cover with a lid, leaving a small gap for about 10 minutes or until the courgettes soften.  

Use a stick blender to break it all up a bit + then I throw it into a high-speed nutribullet to make it creamy and smooth.  

Season with salt + pepper + allow to cool a little before chilling in the fridge/freezer.  

Check the seasoning again before serving.  

I served with a grilled piece of baguette with soft goat’s cheese on the side.

Courgette Gazpacho with Goat’s Cheese Tartine