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Mashed Potato Muffins

Mashed Potato Muffins
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
12 ServingsPrep: 15 min. + standing Bake: 20 min.

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.
Nutrition Facts: 1 serving (1 each) equals 211 calories,
© Taste of Home 2013

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Mashed Potato Muffins (continued)

Nutrition Facts: 9 g fat (5 g saturated fat), 41 mg cholesterol, 489 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013