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Mashed Potato Muffins Recipe

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

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Mashed Potato Muffins Recipe

Prep: 15 min. + standing Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1/2 cup all-bran cereal
3/4 cup buttermilk
1 cup all-purpose flour
1/2 cup 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

In a small bowl, combine bran and milk; let stand for 10 minutes. Combine dry ingredients and set aside.
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.
Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.

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 Goods

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