Potato Cauliflower Muffins

Clean cauliflower, divide into roses and make 4-5 min in salted water over medium heat. Now rinse, drain well and dry with a kitchen towel. Finely dice the onions. Peel potatoes, grate finely on kitchen grater and squeeze well. Mix flour and baking powder.

Mix buttermilk, oil and eggs well with the whisks of a mixer. Season well with salt and lightly with pepper. Add potatoes, flour mixture, onions and parsley and stir until smooth.

Spread a muffin tin (with 12 wells) thinly with softened butter. Fill the potato batter into the wells. Press 2-3 cauliflower florets into the batter at a time. Bake in the heated oven on the middle shelf at 160 °C (gas 1-2, convection oven 150 °C) for 40 minutes. Remove the muffins from the stove, rest for 5 min, remove from the cups and arrange on a plate.

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