Spudmuffinstwoways Recipes

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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

STUFFING MUFFINS



Stuffing Muffins image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
  • Mushroom-Leek Stuffing: Make Classic Stuffing with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
  • Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.
  • Photography by Charles Masters

SUGAR AND SPICE MUFFINS



Sugar and Spice Muffins image

A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!

Provided by dakota kelly

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
⅓ cup vegetable oil
¾ cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
  • While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 40 g, Cholesterol 37.1 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 208.8 mg, Sugar 25.8 g

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY



Sausage And Gravy Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 tablespoon olive oil
1 lb breakfast sausage
½ teaspoon McCormick® Rubbed Sage
½ teaspoon red pepper flakes
kosher salt, to taste
1 batch Stuffin' Muffins Base
2 large eggs
1 oz McCormick® Turkey Gravy Mix
1 cup cold water

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  • Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
  • Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  • Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
  • Spoon the gravy over the sausage stuffin' muffins and serve warm.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams

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