POTATO CHEESE MUFFINS

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Potato Cheese Muffins image

This is a great way to use up a small quantity of mashed potatoes but I'm sure it can be doubled or tripled for a larger quantity with no problems. I love these muffins with soup for lunch. Originally published in Canadian Living magazine.

Provided by Irmgard

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/2 cup leftover mashed potatoes
1/2 cup shredded cheddar cheese
1/3 cup shortening, melted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.
  • Add to the dry ingredients, stirring just until moistened.
  • Spoon into large greased or paper-lined muffin cups, filling 3/4 full.
  • Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.

Nutrition Facts : Calories 217.1, Fat 9.4, SaturatedFat 3.4, Cholesterol 44.6, Sodium 397.5, Carbohydrate 27.7, Fiber 0.7, Sugar 8.6, Protein 5.5

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