Mashed Potato Muffins Recipe

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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
Recommended: 26 Muffin Cup Recipes
TOTAL TIME: Prep: 15 min. + standing Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 211 calories, 9g fat (5g saturated fat), 41mg cholesterol, 489mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 4g protein.


  1. In a small bowl, combine bran and milk; let stand for 10 minutes. Combine dry ingredients and set aside.
  2. 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.
  3. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
Originally published as Mashed Potato Muffins in Country Woman November/December 1994, p38

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