Mashed Potato Muffins

Author: Canadian Living

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

  • Portion size 8 servings

Ingredients

  • 2/3 cups all purpose flour
  • 1/4 cup cornmeal
  • 4 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 2 egg
  • 1 cup mashed potato
  • 1/3 cup milk
  • 1/4 cup minced green onion
  • 1/2 cup finely chopped sweet red pepper

Method

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 facts <b>Per muffin:</b> about

  • Sodium 364 mg
  • Protein 4 g
  • Calories 113.0
  • Total fat 2 g
  • Cholesterol 47 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mashed Potato Muffins