Potato English Muffins Recipes

POTATO MUFFINS

Potato Muffins image

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

Ingredients

1 egg
2/3 cup milk
1-1/2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1-1/2 cups mashed potatoes (with added milk and butter)
1 tablespoon minced fresh parsley

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 :

POTATO ENGLISH MUFFINS

Potato English Muffins image

A really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" that you cook on your griddle. I'm always looking for ways to use up bits of leftover things, and here is a great way to use leftover mashed potatoes.

Provided by ladypit

Categories Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon nutmeg
2 tablespoons butter
1/2 cup cold mashed potatoes
1/3 cup milk (plus or minus a tiny bit)

Steps:

In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
Mash the potato until it is smooth.
Add it to the flour.
Make a well in the center of the flour and add the milk.
Mix it lightly with a fork, adding more milk if needed to make a soft dough.
Put it on a lightly floured surface and knead it until smooth.
Pat it (or roll it) to 1/2 inch thickness or less.
Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
Dust a griddle with flour and heat until the flour browns just a bit.
Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
Serve them hot with your favorite topping.

Nutrition Facts : Calories 71.8, Fat 2.4, SaturatedFat 1.4, Cholesterol 6.2, Sodium 261.5, Carbohydrate 11.3, Fiber 0.4, Sugar 1.2, Protein 1.5

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