Creamed Potato Cups

Hi Folks,

Im back! These little potato treats are delightful and I hope you will try making them. :-)

Initially I made these as an experiment - the spicy veggie muffins I'd prepared didnt cook properly inside because Id made the dough too wet. So I cut the tops off, scooped out the gooey center and filled them with cheesy buttery mashed potato. And so Gopi's creamed potato cups were born! :-)

 Makes approx 12-14 cups.

Ingredients for Spicy Veggie Muffins:
3 cups sprouted wheat flour
1/2 cup cream of wheat
1 cup of parmesan cheese
3 TBSP cornstarch
2 tsp baking soda
1 tsp sea salt
1 tsp asafoetida
1/2 tsp chili flakes
1 tsp paprika
1/2 cup finely chopped red bell pepper
1/2 cup chopped black olives
2 cups crushed tomato's
1/2 cup oil
Enough water to make a a stiff but moist dough

Pack into greased Muffin tin and bake at 375 for approx 35 mins or til dark golden.
Remove from oven, and when warm remove from tin. Carefully cut the tops off and scoop the insides out. (You can use the muffin middles for making burgers). Place on a baking sheet and return to oven at 360 degrees Fahrenheit and bake 7-10 mins. This firms them up nicely. Remove from heat and allow to cool. Fill with the mashed potato filling, sprinkle with paprika and return to oven for 5-10 mins.


Filling:
6-7 medium sized new potato's, cooked n mashed
 A pinch salt n pepper
4 TBSP butter
1/2 cup vegetarian mozzarella cheese

Mix and mash all ingredients together til smooth and creamy.

Delicious hot with a side of salad.