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
The bagel, an unsweetened doughnut with rigor mortis. |
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
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This Recipe for Potato Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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This is a recipe for Potato Muffins from the recipe cookbook of Recipes-to-go (Bread)
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He who does not mind his belly will hardly will hardly mind anything else. |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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No man in the world has more courage than the man who can stop after eating one peanut. |
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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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