Odenwald potato muffins with black pudding

Ingredients for 1 servings:

• 500 g potatoes
• 50 g black pudding, firm
• ½ onion(s)
• 3 eggs
• 2 tbsp butter
• some milk
• 2 tbsp flour
• Salt
• Nutmeg, freshly grated
• some clarified butter or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Starter for the Bad Honnef event, makes 12 muffins

Peel and dice the potatoes, and boil them in salted water. Steam the potatoes thoroughly, then mash them with the butter and milk until they form a fairly firm mash. Let the mashed potatoes cool. Cut the black pudding into very small cubes. Dice the onion very finely. Fry both in a little butter or oil in a pan over medium heat until the onion is lightly browned and the black pudding cubes are slightly softened. Transfer both to a bowl and let cool. Separate the eggs and mix the egg yolks with the flour and potatoes. Add a little more milk if desired and season with salt and nutmeg. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold into the potato mixture. Grease 12 muffin tins. I use silicone baking cups, which I simply place on a baking sheet and fill with about 1-2 tablespoons of the potato mixture. It’s best to use a piping bag without a nozzle for this. Now place a teaspoon of black pudding in the center and cover with the remaining potato mixture. Preheat the oven to 200°C and bake the muffins for about 30 minutes. The tops should be lightly browned. Remove the muffins from the oven and remove them from the cups while still hot. Serve.