Mash *the potatoes leaving some bits. This is my preference, as I would love to be able to chew on some bits of potatoes. Set aside.
Sift all the dry ingredients together e.g. flour, baking powder, salt and chicken powder. This is to prevent lumps and ensures that the micro ingredients are well incorporated. Set aside.
Add minced shallots into your mashed potato. Follow by all the rest of the wet ingredients e.g. eggs, curry paste, olive oil and coconut milk. Stir well to combine.
Slowly add in dry ingredients, stir to combine. Avoid over mixing as this will result in tough muffins.
Scoop the thick batter into the muffin cup, about ¾ full.
Baked for 20-23 minutes or insert a skewer at the center and to test and see if it is cooked.
