Mashed Potato Muffins
Savoury muffins are a colourful accompaniment to soup, stew or chili.
Servings: 8 muffins
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 113 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 47 mg |
| sodium | 364 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit A | 6% |
| vit C | 30% |
| folate | 15% |
-
2/3 cup (150 mL) all-purpose flour
1/4 cup (50 mL) cornmeal
4 tsp (20 mL) granulated sugar
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each pepper and dried oregano
2 eggs
1 cup (250 mL) mashed potatoes
1/3 cup (75 mL) milk
1/4 cup (50 mL) minced green onion
1/2 cup (125 mL) finely chopped sweet red pepper
Preparation:
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.)
Source
Canadian Living Magazine: October 2006
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