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Potato Muffins

By: Marlene Loecke  
"Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. --Marlene Loecke, Des Moines, Iowa"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 57 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 egg
  • 2/3 cup milk
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups mashed potatoes (prepared with milk and butter)
  • 1 tablespoon minced fresh parsley

Directions

  1. In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full.
  2. Bake at 400 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2006 by NOSEYROSEY 
My husband liked these, but you must eat them fresh and warm. Not very good for leftovers. MORE

 
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