| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Muffins |
12 |
Large mffn |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
tb |
Granulated sugar |
| 3 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking Soda |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Egg |
| 1 |
c |
Cold, mashed potatoes, about 1 lrge potato, cooked, mashed and cooled |
| 1 1/2 |
c |
Buttermilk |
| 1/4 |
c |
Melted butter |
INSTRUCTIONS
Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking
spray. Measure flour, sugar, baking powder, baking soda, salt and nutmeg
into a large mixing bowl. Stir with a fork until mixed, then make a well
in centre. In a small bowl, beat egg, then gradually stir in mashed
potatoes, buttermilk, and butter. Mixture may not be smooth. Then, pour
into flour mixture, stirring just until combined.
Spoon batter into muffin cups. Bake in centre of 400F (200C) oven until
golden and a cake tester inserted into center of a muffin comes out clean,
about 20 to 25 minutes. Turn muffins out onto a cooling rack. Serve warm.
Muffins are best the day they are made. To store, seal tightly and freeze.
Nutrients per muffin: 3.5g protein, 4.4g fat, 27.8g carbo's, 145 cals.
By: Roger Younker Prep time: 15 mins Baking time: 20 mins Makes: 12 large
muffins
Posted to EAT-L Digest 18 Sep 96
Date: Fri, 20 Sep 1996 03:23:50 +0700
From: Serene Ong <sereneo@INFO.BISHKEK.SU>
A Message from our Provider:
“You’re never too young for God”