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  Idaho Potato-Asiago Cheese Muffins
with Herbs de Provence

1/2 cup unsalted butter, melted, divided
1-1⁄2 tsp. dried Herbs de Provence, divided
2/3 cup grated Asiago cheese, divided
1/3 cup grated Yukon Gold potato, skin on
3/4 cup peeled, cooked, and mashed Yukon Gold potatoes
1/2 cup buttermilk
1 large egg, lightly beaten
1/2 tsp. sea salt
2 Tbsp. granulated sugar
1 cup all-purpose flour
1-1⁄4 tsp. baking soda

Preheat the oven to 375 degrees and line a muffin pan with paper cups. Form the cups into heart shapes by placing a marble or small crumbled piece of foil between the outside of the paper cup and the inside of each circle. Set aside. In a small bowl, combine 3 Tbsp. of the butter with 1/2 tsp. of the herbs, 1/4 cup cheese, and the grated potato. Set aside. In a medium-sized mixing bowl, combine the mashed potatoes with buttermilk, egg, salt, and sugar. Add the flour and baking soda, and mix just until combined. Fold in remaining butter, herbs, and cheese. Fill each paper cup 3/4 full of batter. Divide the topping evenly amongst the muffins, about a tsp. on top of each one. Bake until golden brown, about 25 minutes. Makes 1 dozen muffins.

 

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