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
MASHED POTATO MUFFINS
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
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
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!
MASHED POTATO MUFFINS RECIPE - (4.6/5)
Provided by AuntieGooper
Number Of Ingredients 9
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
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
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
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
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
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 :
LOADED MASHED POTATO CUPS RECIPE BY TASTY
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
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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4.8/5 (35)Total Time 50 minsCategory Side Dish, SnackCalories 96 per serving
- In a large bowl, stir together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
- Bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges. Remove the pan from the oven, top the muffins with the remaining 1/4 cup cheddar cheese and return them to the oven for 3 more minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
- Transfer the muffins to a serving dish, top them with the remaining 1 tablespoon of chopped chives and serve immediately.
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