Parsley Potato Muffins

25m
Prep Time
30m
Cook Time
55m
Ready In

Recipe: #19036

May 14, 2015



"A dinner muffin. Good with soup."

Original is 6 servings

Nutritional

  • Serving Size: 1 (165.4 g)
  • Calories 297.2
  • Total Fat - 6.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 5.6 mg
  • Sodium - 1036.6 mg
  • Total Carbohydrate - 50.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.3 g
  • Protein - 8 g
  • Calcium - 245.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375F. Coat a large 6-cup muffin tin with cooking spray.

Step 2

Place the potatoes in a small saucepan and add enough water to cover them by an inch. Cook over medium-high heat until tender but not mushy. Drain, reserving 1/2 cup of the liquid. Set aside to cool.

Step 3

In a large bowl combine dry ingredients.

Step 4

In a food processor combine potatoes, potato liquid, buttermilk, 2% milk and process until smooth.

Step 5

Transfer to a mixing bowl and add remaining ingredients and whisk until smooth. Pour into dry ingredients and mix just until all ingredients are moist.

Step 6

Spoon batter into muffin tin, filling to rims.

Step 7

Bake 20-30 minutes, until light brown, and a cake tester inserted into center comes out clean.

Step 8

Cool in pan 10 minutes before removing to wire rack to cool completely.

Tips


No special items needed.

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