Saturday, 7 March 2009

Potato-Cheese Muffins

These are not sweet muffins; more like biscuits. They are great with soup or salad, or certainly, I would eat them for breakfast with bacon and eggs.

I used potatoes cooked and mashed for this recipe, but if you use leftover mashed potatoes - and why not? - you may wish to use a little less salt and oil. I'm not saying how much 2 cups of grated cheddar weighs. You can stuff in however much suits your taste, your budget, or the strength of your cheese.

12 muffins
40 minutes - 15 minutes prep time, not including cooking the potatoes

Potato Cheese Muffins
2 cups soft whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt

2 extra-large eggs
2 cups mashed potatoes
1 cup buttermilk
1/3 cup vegetable oil
2 cups grated extra-old cheddar
1 tablespoon fresh or dried chives (optional)

Mix the flour, baking powder and salt, and set them aside. Preheat the oven to 400°F. Butter or line 12 muffin cups.

Beat the eggs lightly in a mixing bowl, then add the mashed potatoes and mix well. Mix in the buttermilk and oil. Mix in the grated cheese, and the chives, if you want them.

Finally, mix in the dry ingredients, sufficiently well that the flour is all absorbed, but no more. Dollop the mixture out evenly into the prepared muffin cups. Bake for 25 minutes, until firm and nicely browned.






Last year at this time I made Rhubarb, Cranberry & Ginger Compote or Fool.

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