For the potato-almond muffins, boil potatoes until soft and press through a potato ricer, chop the tomatoes, pull the thyme leaves from the stem and mix into the potatoes with the almonds, tomatoes and lemon zest.
Separate the eggs and beat the whites to egg whites, but not too firm. Fold the beaten egg whites with the egg yolks and cornstarch into the potato mixture, season with salt, pepper and nutmeg and fill into muffin tins or a muffin tray.
Bake the potato-almond muffins at 160°C top and bottom heat for 15 to 20 min. The muffins should be firm and golden, but still fluffy.
Preparation Tip:
The potato and almond muffins go especially well with a juicy roasted leg of lamb.
