Back to Recipe

Parsley Potato Muffins

Here's how you make Parsley Potato Muffins
Pause Continue Reading
  • Servings: 6
  • Prep: 25m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 10 ounces russet potatoes (2 small, 5 oz each, peeled cut into 1" cubes)
  • 2 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup parsley, fresh, chopped
  • 1/2 cup buttermilk, low-fat
  • 3/4 cup 2% milk
  • 2 tablespoons oil (canola oil)
  • 1 whole egg, large
  • 1 egg white
  • 1/2 teaspoon fresh garlic, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.