Mashed Potato Muffins Recipe 465

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MASHED POTATO MUFFINS



Mashed Potato Muffins image

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

1 lb potato, peeled and quartered
2 tablespoons milk
1 tablespoon butter
1/4 teaspoon salt
1/3 cup sour cream
1/3 cup ricotta cheese
1 egg, beaten
3 green onions, finely chopped (optional)

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

MASHED POTATO MUFFINS



Mashed Potato Muffins image

This muffin recipe is a great way to use up leftover mash potatoes. The they taste so delicious for breakfast or for a snack.-Judy Toth, Hyde Park, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup all-bran cereal
3/4 cup buttermilk
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg, beaten
1/2 cup leftover mashed potatoes
1/2 cup raisins

Steps:

  • In a small bowl, combine bran and milk; let stand for 10 minutes. Combine dry ingredients and set aside. , In a bowl, cream butter and brown sugar until light and fluffy. Add the egg, potatoes and bran mixture; beat until smooth. Stir in dry ingredients and raisins just until moistened. Spoon into 12 greased muffin cups. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

CHEESY MASHED POTATO MUFFINS



Cheesy Mashed Potato Muffins image

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

2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/2 cup cooled mashed potatoes
1 1/2 cups shredded cheddar cheese
1/3 cup shortening, melted

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!

MASHED POTATO MUFFINS RECIPE - (4.6/5)



Mashed Potato Muffins Recipe - (4.6/5) image

Provided by AuntieGooper

Number Of Ingredients 9

1 1/4 cups almond milk
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I used 1/2 cup Cheddar & 1/2 cup Monterey Jack)
1 2/3 cups almond flour
3 Tablespoons granulated Swerve, Truvia or Stevia
1 Tablespoon baking powder
1 teaspoon sea salt (optional)

Steps:

  • Heat oven to 400 degrees F. Grease a 12-cup muffin pan. In a saucepan, heat milk until it is just starting to steam and then add mashed potatoes. Remove from heat and allow to sit for 2 minutes (mash the potatoes inside the milk so there are no large clumps). Beat in the egg and oil. In a medium sized bowl, combine cheese, flour, sweetener, baking powder and salt. Pour in potato milk mixture and stir just until moistened. Fill muffin cups about 3/4 full and bake for 20 to 25 minutes or until toothpick test shows done. Cool for 5 minutes then remove from muffin tin to rack. Serve warm.

SWEET-POTATO MUFFINS



Sweet-Potato Muffins image

Delicious muffins that are a little bit different than you'd expect.

Provided by jen

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 13

1 ⅛ cups packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon salt
4 cups peeled, shredded sweet potato
½ cup raisins
1 cup walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
  • Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
  • Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
  • Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 51.6 g, Cholesterol 31 mg, Fat 16 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 221.4 mg, Sugar 25.9 g

HEALTHY SWEET POTATO MUFFINS



Healthy Sweet Potato Muffins image

This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.

Provided by lilmagggie

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup mashed, cooked sweet potato
2 large egg whites
½ cup white sugar
¼ cup water
¼ cup unsweetened applesauce
2 tablespoons canola oil
1 tablespoon vanilla extract
1 tablespoon orange zest
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
  • Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 38.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 275.4 mg, Sugar 16.3 g

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

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 :

LOADED MASHED POTATO CUPS RECIPE BY TASTY



Loaded Mashed Potato Cups Recipe by Tasty image

Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream

Provided by Tasty

Categories     Sides

Yield 12 servings

Number Of Ingredients 12

2 cups mashed potato
¼ cup bacon, cooked and crumbled
¼ cup fresh chives
¼ cup shredded parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup shredded cheddar cheese
4 potatoes
¾ cup milk
4 tablespoons butter
¼ cup sour cream

Steps:

  • In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
  • Spray a 12-cup muffin pan with cooking spray.
  • Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
  • Add shredded cheddar to the center of each cup.
  • Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
  • Top with a dollop of sour cream, chives and bacon crumbs.
  • Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams

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