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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 Ingredients:
1/2 cup all-bran cereal |
3/4 cup buttermilk |
1 cup king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% 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 |
Directions:
1. In a small bowl, combine bran and milk; let stand for 10 minutes. Combine dry ingredients and set aside.
2. 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.
3. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
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