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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great way to use up a small quantity of mashed potatoes but I'm sure it can be doubled or tripled for a larger quantity with no problems. I love these muffins with soup for lunch. Originally published in Canadian Living magazine. Ingredients:
2 cups all-purpose flour |
1/2 cup granulated sugar |
4 teaspoons baking powder |
1 teaspoon salt |
2 eggs |
1 1/2 cups milk |
1/2 cup leftover mashed potatoes |
1/2 cup shredded cheddar cheese |
1/3 cup shortening, melted |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt.
2. In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.
3. Add to the dry ingredients, stirring just until moistened.
4. Spoon into large greased or paper-lined muffin cups, filling 3/4 full.
5. Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.
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