Mashed Potato Muffins
This recipe makes 8 muffins servings
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 |
- Portion size: 8 muffins
Savoury muffins are a colourful accompaniment to soup, stew or chili.
Ingredients
- 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
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
