Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 egg
  • 2/3 cup milk
  • 1-1/2 cups 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

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.
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.
Originally published as Potato Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p50

Nutritional Facts

1 each: 107 calories, 2g fat (1g saturated fat), 23mg cholesterol, 387mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 1 egg
  • 2/3 cup milk
  • 1-1/2 cups 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
  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.
Originally published as Potato Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p50

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