Strudel Muffins with Broccoli and Cheese

For the strudel muffins with broccoli and cheese first preheat the oven to 200 °C. Put a pot with about 2 liters of water and a little salt to boil. Prepare a bowl with ice cold water.

Wash the broccoli and cut off the florets at the stalk with a small knife and simmer in the boiling salted water for about 1 minute, then cool and drain in a cold water bath. Then cut into small pieces. Peel garlic and cut into fine cubes.

Butter muffin tins, cut strudel dough into approx. 20 cm rectangles and line the tins with them, so that there is still a part sticking out above and bake for approx. 3-4 minutes.

Finely grate cooked, peeled potatoes, mix with remaining ingredients. Pour into the pre-baked strudel dough muffin molds and finish baking the strudel muffins with broccoli and cheese at 180 °C for about 20 minutes.

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