Spud Muffins Two Ways Recipes

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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

SUPER SPUD



Super Spud image

From Quick and Easy Recipes Presented by Professional Home Economists, submitted by Loretta Salau. Preparation time does not include time to first bake the potatoes.

Provided by Recipe Junkie

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 baking potatoes, baked
1/4 cup mayonnaise
1 tablespoon mustard
1/4 teaspoon garlic salt
1 dash pepper
2 frankfurters, sliced diagonally

Steps:

  • Cut potatoes in half.
  • Scoop out shells, mash potatoes.
  • Combine mashed potatoes with next four ingredients.
  • Fold in frankfurters.
  • Return to shells mounding high.
  • Bake 20 minutes at 350.
  • Makes a nice light lunch when served with a salad.
  • These may be prepared ahead, refrigerated and baked later.

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 :

SPUD MUFFINS, TWO WAYS



Spud Muffins, Two Ways image

Sprinkle on more cheese as soon as the muffins are pulled from the oven so it can melt. Feel free to get creative and add French fried onions or diced tomatoes, etc. to this recipe.

Provided by Annacia

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1/4-1/2 teaspoon garlic powder
2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
1/2 cup sour cream (lite optional)
salt and pepper
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1/2 cup chopped green chili
1/2 cup black olives
1/2 cup sour cream (lite optional)
1/2 cup cheddar cheese, grated

Steps:

  • Heat oven to 325°F.
  • Coat large muffin tin with non-stick cooking spray.
  • Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top.
  • Serve while hot.

Nutrition Facts : Calories 190.2, Fat 9.9, SaturatedFat 5.5, Cholesterol 25.6, Sodium 465.5, Carbohydrate 20.9, Fiber 2, Sugar 3.1, Protein 5.1

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