Parsley Potato Muffins
"A dinner muffin. Good with soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (205.4 g)
- Calories 355.1
- Total Fat - 10.6 g
- Saturated Fat - 3 g
- Cholesterol - 156.3 mg
- Sodium - 900.3 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 2.7 g
- Sugars - 3.4 g
- Protein - 13.1 g
- Calcium - 267.9 mg
- Iron - 2.1 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.
1 Reviews
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