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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 Ingredients:
1 egg |
2/3 cup milk |
1-1/2 cups king arthur unbleached 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 |
Directions:
1. 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.
2. 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. Yield: 1 dozen.
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