MASHED POTATO MUFFIN CUPS
These mashed potato muffin cups are a delicious side dish for any meal.
Provided by Debby Mayne
Categories Side Dishes
Time 38m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees. Spray medium-size muffin tins with nonstick cooking spray.
- Scoop the potatoes into a medium-size mixing bowl.
- Add the egg and seasoned salt. Stir until well mixed.
- Add 1/2 cup of the shredded cheese and fold it into the potato-egg mixture.
- Scoop a heaping tablespoon of the mixture into each muffin cup.
- Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese over the potatoes.
- Return the potatoes to the oven and bake for another 3 minutes.
- Remove from the oven and sprinkle the parsley over the top.
- Serve hot.
Nutrition Facts : Calories 226 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 621 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MASHED POTATO MUFFINS
O.K...everyone knows about my obsessions for muffins. This may be going a bit overboard, but hey it's muffin shaped. (I have changed the wording on the egg amount and adjusted accordingly.) Also, please note the previous reviewers difficulties in removing the muffins from the baking cups.
Provided by CoffeeB
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan and cover with water.
- Bring to a boil.
- Reduce heat and cover and cook for 20-25 minutes or until tender.
- Drain and place potatoes in a large mixing bowl.
- Add the milk, butter and salt.
- Mash until light and fluffy.
- Fold in the sour cream, ricotta cheese, egg and onions.
- GENEROUSLY coat six muffin cups with nonstick cooking spray.
- Fill with potato mixture and smooth tops.
- Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
- Cool for 5 minutes.
- Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.
Nutrition Facts : Calories 138.8, Fat 7.3, SaturatedFat 4.2, Cholesterol 50.4, Sodium 154.3, Carbohydrate 14.3, Fiber 1.7, Sugar 1.1, Protein 4.6
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
MASHED POTATO MUFFINS
Something a little different and soooo goood!!! Serve with any meat and veg for dinner or makes a very good addition to a brunch table or serve for breakfast with bacon and eggs. from Canadian Living mag.
Provided by Derf2440
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes; cut into chunks.
- In pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot.
- Mash to make 5 cups.
- Mash in 2 tablespoons of butter, let cool for 5 minutes.
- Meanwhile, in skillet, melt remaining butter over medium heat; cook mushrooms, onions and garlic, stirring often, until no more liquid remains, 6 to 8 minutes.
- Add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth.
- Spoon into 12 greased muffin cups.
- Bake in centre of 375f degree oven until golden, about 40 minutes.
- Let stand in pan on rack for 5 minutes; serve hot.
CHEESY MASHED POTATO MUFFINS
Soft and cheesy muffins that please everyone. Great in large or small muffin tins or even as a loaf. Delicious to serve to guests in the morning using the leftover mashed potatoes from the night before or to bring for lunch. Best with mashed potatoes that have some texture.
Provided by Chez Desireacutee
Categories Breads
Time 33m
Yield 6-12 Muffins (depending on size)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- In separate bowl, beat eggs well; then add milk, potato, half of the cheese and shortening.
- Blend and add to dry mixture.
- Spoon into greased or paper lined muffin tins. 6 large muffins or 12 small.
- Sprinkle half the remaining cheese on the muffins.
- Bake at 400 for 25 minutes or until done. (in large muffin tins this may be longer. they are done when firm to the touch and when the knife comes clean).
- When almost done baking sprinkle rest of cheese on top.
- Enjoy!
GLUTEN-FREE SWEET POTATO MUFFINS
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
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- Transfer the muffins to a serving dish, top them with the remaining 1 tablespoon of chopped chives and serve immediately.
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