2 medium potatoes (peeled and cut into 1/2 inch cubes)
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt (more as needed)
1 egg (lightly beaten)
4 tablespoons vegetable oil
1 1/4 cups buttermilk
3 tablespoons fresh chives (or spring onions chopped)
3 tablespoons fresh parsley (chopped)
1/2 cup cheddar cheese (grated) (optional)
*Pre-heat the oven to 350F (175C).
*Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them).
*In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
*Drain and rinse under cold water and set aside.
*In a medium bowl, combine the flour, salt and baking powder.
*In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley.
*Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta.
*Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds or even some flax seeds.
*Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.