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Potato Muffins

Potato Muffins

"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"
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45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  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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Read all reviews 3
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My husband liked these, but you must eat them fresh and warm. Not very good for leftovers.

I made these with leftover Italian Mashed Potatoes from this site so that I could have a potato herb muffin! These were made with whole wheat flour, no salt and dried parsley. great taste and ...

These turned out really well, my only complaint was that they were a lot smaller than I thought . They were very tasty though.

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