Mashed Potato Brunch Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Ready, Set, Cook! Special Edition Contest Entry: Growing up, leftovers never went to waste in my house. Whenever we had leftover mashed potatoes, my Mom used them to bake homemade bread. My memories of that delicious bread inspired this recipe. It's a meal in a muffin! They are hearty and savory while still being tender and crumbly. Substituting mashed potatoes for some of the flour gives these muffins a rich flavor and moist texture. The light tang of the goat cheese and subtle smokiness from the bacon round out the big flavors in these little muffins. Great as a meal by themselves or alongside eggs. Ingredients:
1 1/2 cups flour |
1/4 cup yellow cornmeal |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
2 eggs |
1 cup simply potatoes traditional mashed potatoes |
1/4 cup unsalted butter, melted |
4 ounces goat cheese, softened |
3/4 cup milk |
1/2 cup canned corn niblet, well drained |
1/3 cup bacon bits, not imitation |
2 green onions, thinly sliced |
1/4 teaspoon ground black pepper |
1/4 teaspoon cayenne pepper |
nonstick cooking spray |
optional garnishes -- butter or cream cheese to spread on warm muffins |
Directions:
1. Preheat the oven to 400 degrees. In a small mixing bowl, combine the flour, corn meal, baking powder and salt. Whisk the eggs in a medium mixing bowl. Stir in the Simply Potatoes Traditional Mashed Potatoes, melted butter, goat cheese and milk and mix well. Stir in the flour mixture until combined. Add the corn, bacon, green onions, black pepper and cayenne and mix well. Coat a standard 12 cup muffin tin with cooking spray. Spoon the batter into the cups, filling them just to the rim. Bake for 30 minutes. Let the muffins rest in the tin for 5 minutes, then serve warm with or without optional spreads. Makes 12 muffins (3 per serving as an entree).
|
|