Tested till perfect Mashed Potato Muffins

Mashed Potato Muffins

Savoury muffins are a colourful accompaniment to soup, stew or chili.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe2 out of 5 based on 5 ratings.
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  • Portion size 8 muffins


  • 2/3 cup 2/3cupall purpose flour
  • 1/4 cup 1/4cupcornmeal
  • 4 tsp 4tspgranulated sugar
  • 2 tsp 2tspbaking powder
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspdried oregano
  • 2 2eggeggs
  • 1 cup 1cupmashed potatopotatoes
  • 1/3 cup 1/3cupmilk
  • 1/4 cup 1/4cupminced green oniongreen onions
  • 1/2 cup 1/2cupfinely chopped sweet red pepper
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Grease muffin cups; set aside. In large bowl, whisk flour, cornmeal, sugar, baking powder, salt, pepper and oregano.

In separate bowl, whisk together eggs, potatoes and milk; pour over dry ingredients. Sprinkle with green onion and red pepper; stir just until combined. Spoon into prepared muffin cups.

Bake in centre of 400°F (200°C) oven until cake tester inserted in centre comes out clean, 15 minutes. Transfer to rack; let cool. (Make-ahead: Wrap individually and refrigerate for up to 2 days or freeze in airtight container for up to 2 weeks.)

Nutritional Information Per muffin: about

cal 113 pro 4g total fat 2g sat. fat 1g
carb 20g fibre 1g chol 47mg sodium 364mg

% RDI:

calcium 5 iron 6 vit A 6 vit C 30
folate 15
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