1 cup flour
1 cup potato starch
1 tbsp sugar, (optional
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp thyme, fresh, chopped, or
1 1/2 ts. dried thyme
1 cup milk
1/2 cup potato, cooked, mashed, warm
1 egg
1/4 cup unsalted butter, or:
1 margarine
1/3 cup swiss cheese, or cheddar,
1 finely grated
A Recipe for
Potato Muffins
Food Tip |
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This Recipe for Potato Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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My favorite animal is steak. |
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This is a recipe for Potato Muffins from the recipe cookbook of Recipes-to-go (Bread)
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Food Tip |
Makes 12 standard muffins Note; I have made these using no sugar and
low-fat margarine, and do not notice much difference in the quality.
Preheat oven to 400øF. Butter standard muffin tins. In a large bowl,
stir and toss together the flour, potato starch, sugar (if used),
baking powder, salt and tyme. Set aside. In a medium bowl whisk
together the milk and mashed potatoes, then add the egg, melter
butter (or margarine) and cheese, and whisk until well mixed. Add to
the combined dry ingredients and stir just until blended. Spoon into
the prepared muffin tins, filling each cup about 3/4 full. Bake until
a toothpick inserted in the center of a muffin comes out clean, 15 to
18 minutes. Cool in the tins for 3 minutes, then remove. Source:
Williams-Sonoma Kitchen Library, Muffins and Quick Breads.
Serves: 12
Potato Muffins Recipe brought to you by Recipes To-Go