Introduction
Potato muffins are a delightful savory treat, blending the fluffy texture of mashed potatoes with the classic appeal of muffins. Perfect for breakfast, brunch, or as a side dish, these muffins are not only versatile but also a crowd-pleaser. Whether you’re looking to use up leftover mashed potatoes or simply craving something hearty and unique, potato muffins are a must-try addition to your recipe repertoire.
Ingredients
For 12 muffins:
2 cups mashed potatoes (preferably seasoned)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup melted butter
1/2 cup milk
2 large eggs
1/2 cup shredded cheese (cheddar, parmesan, or your favorite blend)
1/4 cup chopped green onions (optional)
1/4 teaspoon garlic powder (optional)
Directions
Preheat the Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Prepare the Batter: In a mixing bowl, combine the mashed potatoes, melted butter, milk, and eggs. Whisk until smooth.
Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and black pepper. Add garlic powder if using.
Combine Wet and Dry Ingredients: Gradually fold the dry mixture into the potato mixture. Stir until just combined. Avoid overmixing.
Add Cheese and Toppings: Fold in shredded cheese and green onions for added flavor.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake: Bake for 20–25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Serving and Storage Tips
Serving: Potato muffins are best enjoyed warm with a pat of butter or a dollop of sour cream. Pair them with soups, salads, or roasted meats for a complete meal.
Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months. Reheat in the oven or microwave before serving.
Variations
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