What do you like to do on rainy mornings? Read? Play piano? Stare out the window? I decided to bake parsley potato muffins.
Mom had made shepherd's pie a couple days before, and reserved a cup and a half of mashed potatoes for me to experiment with potato muffins--something I've wanted to do for a long time. And I must say, they turned out beautifully! I had one of these with my breakfast (there's nothing like biting into a warm, buttery muffin when you're really hungry), and then ate them for lunch with homemade tomato soup. Mmmmm....
My recipe came from a fun little cookbook called Mad About Muffins by Dot Vartan.
These little beauties fluffed up like a dream!
Here's a tip from Alton Brown: turn your freshly baked muffins out of the muffin tin and onto a tea towel, upside down. This keeps them from "settling" so that they remain fluffy!
Parsley Potato Muffins
Makes 1 dozen muffins
- 1 ½ cups all-purpose flour (I used 1 cup spelt flour and ½ cup all-purpose)
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 egg
- 2/3 cup milk
- 1 ½ cups mashed potatoes
- 1 tbsp. minced parsley (dried works well)
- Heat oven to 400 ̊ and grease muffin tins.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In a small bowl, beat together the egg and milk.
- In another bowl, mash the potatoes with the parsley.
- Stir he egg mixture into the flour mixture. Fold in the potatoes until the ingredients are blended.
- Fill greased muffin tins. Bake for 30 minutes or until the muffins are brown (20 minutes in our oven).
These muffins come alive when smeared with butter!