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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
Nutritional Facts 1 serving (1 each) equals 211 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 489 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Mashed Potato Muffins in Country Woman November/December 1994, p38
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 13, 2009 by jngw
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