Parsley Potato Muffins
Created by Mikekey on May 14, 2015
- Servings: 6
- Prep Time: 25m
- Cook Time: 30m
- Recipe #19036
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 375F. Coat a large 6-cup muffin tin with cooking spray.
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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.
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Step 3: In a large bowl combine dry ingredients.
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Step 4: In a food processor combine potatoes, potato liquid, buttermilk, 2% milk and process until smooth.
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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.
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Step 6: Spoon batter into muffin tin, filling to rims.
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Step 7: Bake 20-30 minutes, until light brown, and a cake tester inserted into center comes out clean.
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Step 8: Cool in pan 10 minutes before removing to wire rack to cool completely.
Nutritional Facts
- 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